My family loves this chili and so do my sons girlfriends, it comes out tasting the same almost every time. The spiciness depends on how big of a jalapeno pepper (2 1/2 inches) I use. We like it with just a slight zip so that everyone can enjoy it. Those that like it spicier I give them crushed red pepper, hot sauce changes the taste to much.
1Chop/dice peppers,onion & garlic, drain mushrooms set all to the side. Use a 5 quart dutch oven, spray lightly with PAM or similar spray use paper towel to get on the sides, brown grd beef well and drain. Put drained beef back in pot on med/low heat add chopped/diced veggies, tomatoes and soup, blend all together then add chili seasoning and chocolate, blend together now sprinkle chili powder all over the top so it is completely covered now gently stir in beans, bring up to medium to medium high heat while stirring constantly now put down to a very low simmer and simmer for 2 hours covered so veggies cook. Stir occassionaly so it does not stick on bottom of pot.
2Serve with elbow macaroni for chili mac, sour cream, shredded cheese, chopped onions, oyster crackers even a nice tossed salad or corn bread.
3THIS IS A THICK CHILI NOT SOUPY OR RUNNY..
We use the leftovers for: Chili Nachos, Chili Dogs and Chili Fries