Lean and Mean Beef Chili

2-3 teaspoons olive oil

1 rounded tablespoon ground cumin

1 rounded tablespoon chili powder

1 tablespoon sweet paprika

1 teaspoon fresh ground black pepper

1 medium bay leaf

11/2 pounds 96 percent lean ground beef

2 large yellow onions, coarsely chopped

4 large garlic cloves, minced

2 cans (16 ounces each) no-salt-added diced tomatoes

1 can (28 ounces) tomato sauce

1 cup red wine or beef broth, optional

1 tablespoon unsweetened cocoa

1 tablespoon molasses

1-2 chipotle peppers in adobo sauce, finely minced

2 cans (15 ounces each) pinto or kidney beans, drained and rinsed

Heat a 5- or 6-quart saucepan over medium heat and add olive oil. When oil is hot, add cumin, chili powder, paprika, black pepper and bay leaf and cook until fragrant, about 1 minute. Add ground beef and break up with a wooden spoon. Add onions and garlic and saute until beef loses its pink color and onions soften, about 6 to 7 minutes.

Add diced tomatoes with their juice, tomato sauce and wine or broth, if using; stir to combine. Stir in cocoa, molasses and chipotle peppers; reduce heat to low and simmer 1 hour, stirring occasionally.

Add beans; stirring to combine and cook until heated through, about 5 minutes. Remove bay leaf. Serve immediately.

Serves 12.

@Recipe nutrition:Nutrition values per serving (without adding salt): 256 calories (14.1 percent from fat), 4 g fat (1.1 g saturated fat), 31.7 g carbohydrates, 6.1 g fiber, 19.5 g protein, 34 mg cholesterol, 625 mg sodium.