Beef Chili

1 lb lean ground beef 2 Tbsp vegetable oil
2 onions, finely chopped
4 cloves garlic, minced
1 Tbsp cumin seeds
½ Tbsp cracked black peppercorns
1 Tbsp chili powder
1 tsp salt
½ tsp ground allspice
¼ tsp cayenne pepper
2 tsp unsweetened cocoa powder
1 Tbsp cornmeal
1 Tbsp Worcestershire sauce
1 can beef broth
1 can tomato sauce (or 2 if you prefer)
2 cans corn kernels, drained, OR 2 cups frozen corn, thawed
2 cans red kidney beans, rinsed & drained (or 3)
1 cup pimento-stuffed olives, thinly sliced
1 red or yellow bell pepper, chopped

possible toppings:

corn chips
sour cream
cheddar cheese
Tabasco sauce
avocado
lime

Brown meat, drain fat if desired, and set aside (or place in crock-pot). In a large pan, heat oil, then sauté onions and garlic till softened.

Mix seasonings in mortar and pesto to crack peppercorns and blend flavors. Then add to cooked onions. Cook 1-2 minutes.

Add cocoa, cornmeal, Worcestershire sauce and broth to pan. Bring to a simmer for a few minutes to reduce slightly. Pour into crock pot.

Add all canned foods to crock pot with meat and onion mixture. Cook on low for 8-10 hours or high for 4-5 hours.

Add olives and chopped peppers for last 35-45 minutes of cooking. Season with Tabasco if more heat is desired.

Serve with cornbread and the toppings of your choice.