In the tradition of a Mexican mole, this spicy bowl of red includes the addition of chocolate.

East Texas Red Chili

2 tablespoons vegetable oil
2 pounds beef steaks, chopped
2 onions, chopped
1 teaspoon garlic powder
1 tablespoon oregano
4 tablespoons paprika
1/2 teaspoon ground cumin
1 teaspoon salt
2 (14-ounce) cans tomato sauce
1 (28-ounce) can whole tomatoes, chopped
3 cups water - divided use
6 jalapeños, seeded and chopped
4 1/2 ounces milk chocolate candy bars

1. In a kettle, heat oil over medium heat. Add finely chopped beef steaks and chopped onions; saute, stirring frequently. Add garlic powder, oregano, paprika, cumin, salt, and tomato sauce. Stir in chopped whole tomatoes and simmer.
2. Bring 2 cups water to a boil in a saucepan and add chopped jalapeno peppers. Stir occasionally, until the peppers are soft. Drain and puree in a blender or food processor. Add the peppers to the meat mixture. Rinse the blender with 1 cup water and add to the meat mixture. Stir in chocolate candy bar and allow to simmer for 1 hour.

Makes 8 servings.