This fun, inspired Chili Con Cocoa recipe is a play on meat chili and traditional mole sauce originating in Mexico. A fluffy bread bowl holds a savory chili of ground meat and beans. The chili is flavored with onion and lots of spices, then balanced out with HERSHEY'S Cocoa and HERSHEY'S MINI KISSES Milk Chocolates.
Heat oil over medium heat in large heavy-bottomed saucepan; add onion. Cook, stirring frequently, 3 minutes or until tender. Add meat, cook until brown. Drain.
Stir in HERSHEY'S Cocoa, chili powder, cayenne pepper, salt, allspice, cinnamon, tomatoes with liquid, tomato paste and water; heat to boiling. Reduce heat. Add HERSHEY'S MINI KISSES Milk Chocolates and beans; simmer 30 minutes.
Ladle chili (approximately 1 cup each) into prepared bread bowls. Garnish as desired.