Source: Me* (usual copyright restrictions apply) *Note: I originally found this recipe on some message board, but I made a lot of changes. I'm not sure how close it is to the original any more, and I couldn't find the original again.
2 T canola oil
1 onion, diced
1 T minced garlic
2 c sliced carrots
28 oz can no-salt petite diced tomatoes
1 8-12 oz jar of roasted red peppers, drained and diced
1 4-oz jar diced pimientos
4 14-oz cans beans (select from: pinto, black, light and dark kidney, no salt if possible)
1 18-24 oz jar Hot On the Border Salsa (it has a very different taste compared to, say, Pace)
6 oz tomato paste
1 small bunch oregano (sub 1 heaping tablespoon dried oregano)
1 t ground black pepper
2-3 T ground cumin
5-6 T no-salt chile powder (I use Penzey's Hot or Regular)
3 T cocoa powder
1-2 c water
sugar to taste (the original is surprisingly sweet)
salt to taste
bottled pickled jalapeno pepper rings
shredded cheddar cheese
In a large stock pot, heat the oil and saute the veggies until tender. Add the remaining ingredients, adjusting water for desired consistency. Bring to a boil, then reduce the heat and simmer for 30 minutes. Remove and discard oregano bunch.
Ladle the chili over opened hot potatoes. Top with sharp cheddar and pickled jalapeno
slices. Put under broiler for a minute or so until the cheese melts. Serve with optional butter and sour cream.