I am sad.

The cold, overcast days of winter are wearing on New York City dwellers. A coat, hat, and mittens can keep out the icy temperatures, but not the gloom. What, then, are we to do?

There is but one solution, the antidote to icy, snowy doldrums: beef chili.

Heaps of rust-colored chili powder bring together beef, onions, peppers, and tomatoes, along with something a bit curious — dark chocolate. Slow cooking renders all ingredients indistinguishable, and we're left with a flavor fathoms-deep.

Dark Chocolate Beef Chili

adapted from Two Red Bowls

1 lb. ground beef
1 yellow onion, diced
2 cloves garlic, minced
1 green bell pepper, diced
1 large carrot, minced
1 jalapeno, sliced thin and diced
1 small can diced green chiles
14 oz. can diced tomatoes
10 oz. can black beans
3 tbsp chili powder
2 tsp ground cumin
1 tsp black pepper
1 tsp salt (to taste)
3 tbsp dark chocolate chips
1/2 tsp crushed red pepper flakes
1/8 tsp cayenne pepper
3 tbsp ketchup (if you dare)

Brown beef and onions together in a large pot over medium heat until beef is completely cooked and onions are translucent. Add garlic, then add chiles, green pepper, carrot, tomatoes (tip: I rinse the tomato can with a bit of water, then add it to the pot — waste not., want not...), jalapeno, and beans. Add spices, chocolate, and ketchup, then bring to a simmer.

Cover and simmer for 1-2 hours over medium heat.

Serve with tortilla chips and a squeeze of lime juice. (I also topped mine with some Daiya "cheddar" shreds because I'm learning to be a more accepting person).