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Wrap your gums around some of this deep, dark and delicous chilli, full of flavour from the kitchens of  May825

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I made this from my music teacher's recipe for bean chilli plus some of my own adjustments to it.
1 large onion, chopped
1TBS of olive oil
Pinto, Black, and Kidney Beans (Canned or Boiled yourself)
1 or 2 cans of Chopped Tomato, or crushed
1-2 cloves of garlic, minced, or garlic powder
1/2 tea sp. Basil, Cumin, Oregano, Red Pepper Flakes, Sugar, Salt, and Pepper (to taste)
4TBS of Chilli Powder
1/3 Cup of Unsweetened Cocoa Powder

1. Heat up the pot for about a minute
2. Add the Olive oil, let that heat up too
3. Add the onion and garlic, saute it for about 7 minutes or until onions are translucent
4. Add the spices and let them cook in for about 30 seconds or so
5. Add the beans
6. Add tomato
7. Add cocoa powder and mix them all together until the beans are covered evenly or so
8. Cover and lower heat to about medium low and let simmer for 20 minutes.
*Optional - Add alittle bit more olive oil at the end and mix it in to dilute it just a tad
*Optional(2) - Add your favorite hot sauce!
Serve with cheese or sour cream or guacamole C: And enjoy!

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