Three Bean Chili

A good chili is not about heat. It is about depth, and depth comes from three things: bloomed spices, a long uncovered simmer, and something bitter to anchor the sweetness of the tomatoes.

That last job goes to a spoonful of unsweetened cocoa, which nobody tastes as chocolate.

Chili is a pot that improves every time it is reheated, which makes it the most useful thing you can cook on a Sunday.

The spoonful of cocoa is not a gimmick — leave it out once and you will notice what is missing.