Chocolate Chili Tacos by Foodie’s Chef Laura Brennan

Ingredients

• 1 cup sweet, white or Spanish onions, very finely minced
• 1 green pepper, washed, dried, deseeded & cut into small dice
• 1 medium jalapeno pepper, washed, dried de-seeded & finely diced
• 2-3 cloves garlic, peeled & chopped finely to yield 1 tablespoon garlic
• 2-3 tablespoons olive or vegetable oil, plus more as needed
• 2 teaspoons chili powder (plus more to taste)
• 1 teaspoon ground cumin seed
• 1u20442 teaspoon ground coriander seed
• 1u20442 teaspoon ground cinnamon
• 1-pound lean ground beef
• pinch of cayenne pepper (amount depends on your taste/tolerance for spicy)
• 1 can (15.5 ounces) peeled & diced tomatoes
• 2 u2018tomato cans u2018of water or beef broth
• 1 can cooked kidney beans, 15 ounces, drained and rinsed
• 1 cup cooked black beans, 15 ounces, drained and rinsed
• Kosher salt to taste
• Fresh ground black pepper
• 1 1u20442 ounces or 1/3rd cup chopped dark chocolate, about 67-72% cacao
• 1 package yellow or blue corn tacos, about 12 tacos
• Garnishes: 1u20444 cup slivered scallion greens, handful of popcorn (!), chopped chocolate