Chili with chocolate and rosemary

This is a chili creation loosely based once again on a recipe by Isa Chandra Moscowitz. I am not sure how loosely based because, I haven't had hers for a while. I think this is probably the best chili I have ever made! The recipe is as follows...

3 TBSP olive oil
1 28 oz can of tomatos
1 can of tomato paste
1 white onion
1 green pepper
1 orange pepper
1 red potato
1 can cannellini beans
1 jalapeno pepper
3 cloves garlic

2 tsp chili powder
1/2 tsp rosemary
1 tsp paprika
1/2 tsp coriander
1/4 tsp cloves
3 heaping tsp of co-co powder
2 tsp basil
1 1/2 TBSP count molasses
1 bay leaf
4 cloves garlic


 
1. Dice all vegetables into 1/2 inch or so pieces and mince garlic and jalapeno.
2. Heat olive oil on medium high heat.
3. When oil gets hot saute vegetables until starting to get brown.
4. Add spices except co-co and bay leaf.
5. Add tomatoes and tomato paste. Rinse the can with about a half a can of water.
6. Add bay leaf co-co.
7. Pour in molasses. Or count to 7 while pouring a medium stream which is what I did.
8. Then add 1 can beans.
9. Reduce heat and simmer partially covered for about 25 minutes.
10. You may have to add a little water every now and again.