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In a large pot over medium heat, saute the chopped onion in the oil, about 3 minutes. Add the beef and brown it, about 10 minutes. Add the minced garlic, sliced chilis and spices. Stir well, then add the chocolate and tomatoes and put a lid on the pot. Bring to a simmer, reduce the heat to medium low and let cook 20 minutes. Add the vegetables, stir and cook for another 20 minutes or until the bell peppers have the desired consistency. Season to taste. Serve topped with some fresh cilantro and 1 tablespoon of sour cream. Enjoy by itself or with a side of bread or rice. # Meal prep tip Chili is great for preparing ahead of time, as it tastes even better reheated. You can keep the chili in the fridge for up to 5 days and in the freezer for about 6 months. For best results, thaw the chili overnight in the fridge. Then reheat in the microwave or in the oven.
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