Averie Cooks

-1 To a large Dutch oven, add the beef, onion, optional oil, and cook over medium-high heat until beef is cooked through and onions are translucent, about 7 minutes; crumble beef as it cooks and stir intermittently to ensure even cooking.
-1 Add the garlic and cook for about 1 minute, or until fragrant; stir nearly constantly.
-1 Add the the black beans, kidney beans, fire-roasted tomatoes, tomato paste, green chiles, water/broth (if you prefer thicker chili start with 1 cup), chili powder, cumin, chili powder, cocoa powder or dark chocolate, smoked paprika, salt, pepper, optional cayenne, cinnamon sticks, bay leaves, 1/2 cup Fisher Walnuts, and stir to combine.
-1 Bring to boil and allow chili to gently boil for about 5 minutes or until chili has reduced and thickened some.
-1 Stir, taste, optionally add brown sugar to taste (I added 3 teaspoons because the sugar balances the acid from the tomatoes and tomato sauce).
-1 If you prefer a stronger and more pronounced cinnamon flavor, add an optional 1 to 2 teaspoons ground cinnamon, optional vinegar (brightens up the flavor), and additional salt, pepper, etc. if desired.
-1 Remove the cinnamon sticks and bay leaves, ladle into bowls, and optionally garnish with sour cream/Greek yogurt, additional walnuts, or your favorite chili garnishes.