1-1/2 lb. ground beef (80% lean)

1 large red onion

1 medium red pepper, chopped

3 Tbsp. chili powder

2 tsp. minced garlic

2 tsp. cumin seeds or ground cumin

1 tsp. dried oregano, crushed

1/2 tsp. salt

1 can (28-oz) fire-roasted crushed tomatoes

1 can (15-oz) red kidney beans, rinsed

1 cup water

1 Tbsp. chopped bittersweet chocolate

TOPPINGS:

shredded cheese, chopped red onion, red pepper and cilantro.

Garnish:

sliced avocado and red pepper.

Heat a large nonstick skillet over medium-high heat. Add beef, onion and red pepper.  cook 5 minutes, stirring to break up meat, until it is no longer pink.

Stir in chili powder, garlic, cumin, oregano and salt.  Cook stirring 1 minute until fragrant.  Stir in tomatoes, beans and water, bring to a boil.  Reduce the heat cover and simmer 15 minutes to develop flavors.

Remove from the heat stir in chocolate until melted.