Beef and Bean Chili

2 lb. lean ground beef
2 large onions, finely chopped
6 cloves garlic, pressed or finely minced
2-4 jalapenos, seeded and minced
2 Tbsp. chili powder
2 tsp. ground cumin
15 oz. can tomato sauce
2 C. water
3 15-16 oz. cans light red kidney beans, rinsed and drained
1 oz. semisweet chocolate, chopped
1/4 C. chopped fresh cilatro
salt and pepper to taste
corn or tortilla chips

In Dutch oven, brown beef over medium heat; drain. Add onions, garlic, and peppers; cook about 5 min., until almost tender. Add chili powder and cumin; cook 1 min., until fragrant. Add tomato sauce and 2 C. water; bring to boil. Reduce heat to medium-low. Simmer, covered, 10 min. Mash one of the cans of beans. Stir all beans into chili. Return to simmer; cook about 5 min. Remove from heat. Stir in chocolate until melted. Stir in salt and pepper to taste (about 1 1/2 tsp. salt & 1/4 tsp. pepper) and cilantro. Top with corn or tortilla chips.