A rich and robust red chili that's great with any kind of ground meat (recipe calls for 2 lbs) and canned tomatoes. Texas-style-flavors, but we endorse beans.

Salt, spices (including chile pepper, cumin, cayenne pepper, coriander, Mexican oregano and cinnamon), cocoa processed with alkali and not more than 2% tricalcium phosphate added to prevent caking.

Gluten Free, No Added Sugar

1. Heat 1 tbsp of vegetable oil in a heavy saucepan over medium-high heat. Add the onion and sauté for 3-4 minutes. Add the ground meat and cook, stirring, until no longer pink. Drain excess oil if desired.

2. Add the chili seasoning mix and sauté until meat is coated with spices. Add the crushed tomatoes and cup of broth or water and bring the mixture to a boil. Reduce heat and simmer, partially covered, for 20-25 minutes, stirring occasionally. Add the drained beans during the last 5 minutes of cooking.

3. Serve with your favorite toppings.

Make it Tastier: Add chopped carrots or bell peppers when you add the meat.