Step 1

Heat oil in a large pot or Dutch oven over medium-low heat. Add onions. Cook until softened for 2-3 minutes.

Step 2

Add coriander, cumin, salt, oregano, and chili powder. Cook until the spices are fragrant. Stir often so they won't burn.

Step 3

Add garlic and cook for 1 more minute.

Step 4

Turn up the heat to medium and add meat to the pot and brown. Season with the remaining teaspoon of salt and freshly ground black pepper.

Step 5

Add tomatoes and bay leaves. If you want the tomatoes to disappear into the chili, crush them with your hands or use a potato masher. Or put them in the blender for a few seconds.

Step 6

Simmer chili for 1 hour. Two hours is even better.

Step 7

Remove bay leaves and stir in corn masa until smooth; then add chocolate.

Step 8

Optional: Add 1 tablespoon of balsamic vinegar.

Step 9

Continue simmering for 10 more minutes to combine flavors.

Step 10

Freezes well.