Mexican Chili

Ingredients:

1 tablespoon olive oil
2 pounds lean ground beef or ground turkey
1/2 cup finely diced onion
3 cloves garlic minced
Salt and pepper
3 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1/4 teaspoon ground cinnamon
1 can (28 ounces) diced tomatoes with juice
1 can (14 ounces) tomato sauce
1 to 2 chipotle peppers in adobo, seeded and chopped, with 2 teaspoon adobo sauce
3 to 4 cups beef stock
1 tablespoon cocoa powder
2 can (14 ounces) pinto beans, drained and rinsed

Directions:

Heat oil in a large soup pan. Add the ground beef or turkey and cook for a few minutes.  Add onion and cook until the beef or turkey in cooked through and crumbly.  Add garilc and cook another 30 seconds stirring constatnly. Season with salt and pepper. Add the chili powder, cumin, oregano and cinnamon, and cook another minute. Add tomatoes, tomato sauce, chipotle pepper and adobo sauce and cocoa powder.
Bring to boil and then simmer for 10 to 15 minutes. Serve in bowls with sour cream and chopped cilantro on top if desired.