I like bigger, substantive pieces of meat in this chili, but feel free to cut the meat in smaller pieces if you'd prefer!
Chili is synonymous with football and fall. Everyone agrees it's hearty, crowd pleasing and easy to make in large quantities, but that is about where the agreement ends. There are about as many variations on chili recipes as there is yardage Tom Brady can eat up on a fourth quarter drive, and most everyone out there will tell you theirs is the best. I can't vouch for all of them, but I can vouch for this one.
This chili recipe is meaty, spicy and has a nice depth from the addition of cocoa powder and smoky chipotles in adobo. It takes a bit of time up front, but then you can leave it on the stove until you are ready to serve it, it will only improve with time.
You can top it with whatever you like; I like cotija cheese, avocado and onion, but chili is great with sour cream, cheddar, or just about anything else you can dream up.
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