Deb's Smoky Chocolate Lime Chili

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   1.

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   Place chili peppers in hot water.

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   Let them sit to rehydrate while you assemble.

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   2.

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   In a BIG Dutch oven, brown your ground beef over medium-high heat.

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   Drain fat.

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   With extra lean, there should be hardly any to drain.

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   3.

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   Add bacon, onion, and garlic.

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    Stir well to incorporate.

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    Watch your heat so it doesn't burn.

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    If you start to get some really intense browning, add some water (maybe a dribble or two from the rehydrating peppers) or broth, reduce heat, and stir to deglaze.

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    Cook until onion is translucent.

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    4.

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    Add smoke, salt, cumin, coriander, paprika, dried onion and garlic powder.

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    Stir well; stop and fully appreciate the incredible aroma :).

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    5.

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    Add chopped beans, corn, fresh tomato, and lime juice & zest.

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    Stir well.

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    6.

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    Add chipotles, tomato paste, tomato sauce and chili sauce.

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    Stir well.

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    Bring to a simmer.

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    Reduce heat to maintain a slow simmer.

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    7.

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    Sprinkle cocoa powder over the top (I use a small metal sieve to ensure there are no lumps).

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    Add molasses and tomatoes.

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    Stir to incorporate.

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    8.

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    Add all beans and mushrooms.

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    Stir gently to mix through.

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    Take one last appreciative breath of the lovely aroma, then cover and simmer for at least 30 minutes.

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    9.

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    Serve with shredded Monterey Jack cheese, a dollop of sour cream and lime-flavoured tortilla chips.

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    Welcome to chili heaven :).

* Per serving · 4 servings · Values may vary.