In a large skillet, cook ground beef and 1 tsp. salt over medium-high heat, breaking up beef with a spoon, until meat loses its pink color, about 8 minutes. Drain excess fat from pan.
Add meat to slow cooker along with 2 cups water, tomato paste, onions, garlic, chili powder, oregano, cocoa, cinnamon, allspice and cayenne pepper. Cover and cook on low for 5 to 7 hours. Add beans and cook 1 hour more, stirring in an additional 1/2 cup water if chili looks dry. Season with salt.
It was time to try a new chili and boy are we glad we tried this one. We left out the chocolate because my partner can't reconcile chocolate and savory but everything else was the same. I put hot sauce on mine. I don't know if that goes against a tradition but thought that it went well with the chili. There is plenty to get us into part of the work week and the flavor gets better as it sits.
I made a slightly different version of this recipe and used Baker's chocolate instead. It is delicious and one of our favorites. It is not spicy and we also made it without the beans! We will make it often!!