1In a large stock pot,on a high flame,brown the meat,onions,garlic until the meat is no longer pink inside.
Add the tomato product,spices,peppers and chocolate.
Add the water and combine everything thourohly.
Bring the chili to a rolling simmer,lower the heat to medium/ low,add the beans.
2Continue to cook the chili for 1hour,stirring periodically.
When the chili is close to the finish time,add the corn starch slurry to thicken it slightly.
Serve with shredded cheddar and Monterey Jack cheese,tortilla chips and a big spoon so you can get every drop of goodness !!! Enjoy!:)
3Shredded Cheddar and Monterey Jack cheeses are for topping.