2 tbsp. vegetable oil
1 med. onion, chopped
2 garlic cloves, minced
1 lb. ground beef
1 (16 oz.) can kidney beans, drained
1 (16 oz.) can tomato puree
1 (6 oz.) can tomato paste
1 (4 oz.) can chili peppers (green) seeded & drained
1/2 c. water
2 env. Nestle Choco-bake, divided
2 tbsp. chili powder
1 tbsp. beef flavored instant bouillon

Heat oil in a large skillet, add onion and garlic and saute until tender. Add ground beef; cook over medium heat until it is evenly browned. Drain off any excess fat. Stir in beans, tomato puree, tomato paste, chili peppers, water, 1 envelope of Choco-Bake, chili powder and bouillon; mix well. Simmer uncovered 20 minutes, stirring occasionally. Stir in remaining Choco-Bake and heat through. Serve with corn chips, or over hot rice or with corn bread sticks.

The use of chocolate is traditional in main dishes in Mexico.

Note: My family doesn't like it too hot so I leave out the chili peppers and use a sprinkling (1/2 teaspoon) of red pepper seasoning.