Another chili recipe for your fall tailgating pleasure.

Ingredients

• 1 tsp olive oil
• 1 large yellow onion, diced
• 2 lbs stew beef, cut into bite-sized pieces
• 2 16-oz cans hot chili beans
• 2 16-oz cans kidney beans, rinsed and drained
• 2 16-oz cans fire roasted diced tomatoes
• 1 6-oz can Italian seasoned tomato paste
• 2 tsp salt
• 2 tsp freshly ground black pepper
• 1 Tablespoon cocoa powder
• 2 tsp crushed oregano
• 2 tsp dried basil
• 1/2 Tablespoon chili powder
• 1 tsp paprika
• 1 tsp garlic powder

Preparation
Preheat olive oil in a 12-inch dutch oven over a full spread of briquettes until it shimmers. Add half of the stew meat and sear until it is dark brown on all sides. Remove and brown the other half of the stew meat. Remove some of the briquettes if the oven is running too hot.

Return all of the meat to the oven and add the diced onion. Cook and stir until the onion begins to be translucent. Add the rest of the ingredients to the dutch oven and stir well.

Cover and simmer with 5-6 briquettes bottom heat and 8-10 briquettes top heat for 3-4 hours, refreshing briquettes every hour.

Serve with sour cream, grated cheese, freshly chopped onions, and any other desired toppings.