Saute onions and garlic in a cast iron Dutch oven over medium heat until soft and just starting to brown.

While onions are cooking, chop the chipotles. (I just threw the whole can of peppers & sauce into a little food chopper.)

Add ground sirloin to pot with onions, brown, and drain.

Return to stove in same pot and add tomato paste, diced tomatoes, water, chipotles & sauce, baking cocoa, chili powder, and oregano.

Stir to combine and simmer 1-2 hours over low heat, stirring occasionally.

Optional: At this point, remove a serving or two of beanless chili for the low carb member of your household.

Then, stir in beans and simmer another 10 to 15 minutes until heated through.

Serve topped with cheddar, sour cream, green onions, tortilla chips, or any of your other favorite chili fixings.