Stir together all the ingredients (lentils, soy sauce, vinegar, cocoa, chili powder, onion, garlic, paprika, cumin, cinnamon, salt, cayenne, tomato puree, broth) to a dutch oven or large pot over medium heat and bring to a boil.
Reduce the heat to low and simmer uncovered, stirring occasionally, about 90 minutes or until lentils are tender and chili is thickened.
Season with additional salt & pepper to taste and serve with optional additions.
There is absolutely no point in adding any spices with that amount of cayenne. I like spicy, but there is literally no other flavor to this dish other than spicy/bitter. What a giant waste.
Alright, so I have salvaged it by adding additional broth and another can of tomato puree, as well as some more cocoa powder, cinnamon, and a little bit of sugar. It's not quite like the regular Cincinnati style chili I have had, but it's ok. I would advise cutting back significantly on the cayenne, or substituting part of it for crushed red pepper flakes.
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