Pinot-Pepper Chili

2 lbs ground beef or turkey
1 large onion, chopped
5 cloves garlic, minced
1 can diced or crushed tomatoes (28 ounces)
1/3 cup chili powder
1 T. cumin
1 T. cocoa powder
2 (14 oz) cans kidney beans or black beans
1 tsp. sea salt
1 T. apple cider vinegar
2 T. brown sugar
1/3 cup Pinot Pepper sauce (or Pinot Chipotle for a spicy version)
 
In a Dutch oven over medium-high heat, brown meat until no longer pink, breaking up into small pieces as you go. Add onion, cook for 3-4 minutes until translucent, then add garlic and cook 2 minutes more until fragrant. Add tomatoes, chili powder, cumin and cocoa powder. Reduce heat to medium-low, cover and cook 10 minutes. Uncover, add beans, salt, vinegar, brown sugar and Pinot-Pepper sauce and simmer 10 minutes more. Optionally, top with cheese, sour cream or green chiles.