My friend Melissa made this chili years ago for a Halloween party and it was the best I had ever had. When I asked for the recipe she pulled out an email from 2011 she’d printed from a friend. I’ve made a few adjustments over the years (extra spices and the original calls for bell pepper which my husband won’t eat so we swap for carrots) but ever since it’s called “Mel’s Chili” in our house. I make it for a crowd every Christmas Eve and any time a craving for warm and spicy goodness hits.

• 1 lb ground beef
• 4 cloves garlic, crushed and diced
• 1 chopped yellow onion, diced
• 1 stalk celery, chopped
• 1 small jalapeno, seeded and diced
• 1 cup shredded carrots
• 2 Tbs cumin
• 2 Tbs chili powder
• 3 tsp dried oregano
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/2 tsp salt
• 1/2 tsp freshly ground pepper
• 1 pinch ground cloves
• 2 cups beef broth
• 1 14.5 oz can black or kidney beans, rinsed and drained
• 1 14.5 oz can San Marzano crushed tomatoes
• 1 Tbs freshly squeezed lime juice
• 1 Tbs soy sauce or coconut aminos
• 1/4 cup semi sweet chocolate chips
• Optional garnishes: cilantro, chopped green onion, cheddar cheese, sour cream, pickled jalapenos, fresh lime juice

In a large pot, brown the ground beef over medium heat. Add the garlic, onion, celery, jalapeno and carrots and cook until veggies begin to soften and onion is opaque. Add in the spices, salt and pepper and stir to combine. Stir in the broth, beans, crushed tomatoes, lime juice, soy sauce and chocolate chips. Bring to a boil and then reduce to a low simmer. Cover and let simmer at least 30 minutes and up to 4 hours, stirring occasionally.