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Chili con Cocoa

YIELD: 28 servings

½ cup vegetable oil
3 cups chopped onion
4 lbs. ground beef or ground turkey
4 Tbsps. cocoa powder
4 Tbsps. chili powder
4 tsp. ground cayenne pepper
2 tsp. salt
1 tsp. ground allspice
1 tsp. ground cinnamon
14 cups whole tomatoes, undrained
22⁄3 cups tomato paste
2 cups water
1 cup Hershey’s Mini Kisses milk chocolates
6 cups dark red kidney beans, undrained
20 mini bread boules (8 oz. each), hollowed out

1. Heat oil over medium heat in large saucepan; add onion. Cook, stirring frequently, 3 minutes or until tender. Add meat, cook until brown.

2. Drain.

3. Stir in cocoa powder, chili powder, cayenne pepper, salt, allspice, cinnamon, tomatoes with liquid, tomato paste and water; heat to boiling. Reduce heat. Add mini kisses and beans; simmer 30 minutes.

4. Ladle chili (about 1 cup each) into prepared bread bowls. Garnish as desired.

Photo and recipe: Hershey’s Food Services

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