This recipe is something my mother took from a magazine, tweaked a bit, and made something entirely new. It is also, hands-down, the best chili I've ever tasted, and many many others (including non-family members, just so you know I'm not just saying that because it's my mom!) who have tasted it agree. Now, THE INGREDIENTS!!!!: -2 lbs. bonelss beef chuck roast, cut into 1-inch cubes OR 2lbs. soybeef/TVP (textured vegetable protein) -1 large onion, chopped -1/2 large sweet red pepper, coarsely chopped -2 jalapeno peppers, seeded and chopped -2 chili peppers, seeded and chopped -4 cloves of garlic, minced -3 tablespoons of olive oil -2 tablespoons of cocoa -2 tablespoons of chili powder -1 teaspoon ground cumin (HEAPING!) -3 beef bouillion cubes -1 teaspoon curry powder -1 small can tomato sauce -1 teaspoon dried oregano -1 teaspoon paprika -1 teaspoon ground tumeric -1/2 teaspoon salt -1/2 teaspoon ground cardamom -1/4 teaspoon pepper -1 tablespoon brown sugar OR molasses -1 (16-oz) can of whole tomatoes, undrained and chopped -1 (16-oz) can kidney beans, drained -1 (16-oz) can chickpeas/garbanzo beans, drained -2 cans of black beans -1 tablespoon Tabasco sauce Now we set forth to cook them and to know how to cook this chili, you need... THE DIRECTIONS!!!: Cook first 8 ingredients in olive oil in a LARGE pot over medium-high heat, stirring constantly, until the meat/soymeat browns. Drain and return meat mixture to pot. Okay, let's KICK IT UP A FEW NOTCHES! Stir in cocoa and next 13 ingredients. Bring mixture to a boil; cover, reduce heat, and simmer 1 1/2 hours, stirring occasionally. And that's it. Serve with Tabasco Sauce, Huy Fong Sriracha Hot Sauce (The one with the rooster), sour cream, shredded cheddar cheese, crackers, plenty of assorted good toppings, and plenty of good bread. EAT UP!!!