Holy mole chile

Okay, I stole the title from the Fresh Choice restaurant, and I guess I stole the idea for the recipe too, but hey. This is my favorite way to make chili, and it's really easy and only requires one pan! The mole is unsweetened cocoa, which gives this dish a really nice full flavor.

Serves 2:

Cook either 1/2 lbs of ground beef, or 1 diced chicken breast in a very large saucepan until light brown.
If cooking chicken, use a few tbsp of olive oil. If cooking beef, drain the excess fat once it is browned.

Add 1/2 diced onion
Add 1/2 diced green bell pepper (optional)
Add a few minced garlic cloves

When the onions turn translucent, add:
1 can of diced tomatoes (with the juice)
1 can kidney beans (drained and washed)
1/2 can (3 oz) tomato paste
1 1/2 tbsp cocoa powder
1 1/2 tbsp chili powder
1/2 tbsp brown sugar
1/2 tbsp lime juice

1/2 tsp of MSG (I'll make another post about MSG...)
a few hearty dashes of black pepper
dash of cinnamon
dash of allspice

Mix well, and turn up the heat. As soon as the mixture starts to simmer, it can be served, however, the flavors will mix and improve if the chili is covered and simmered for 30 minutes or so.