Classic chili gains an extra depth of flavor with a couple tablespoons of cocoa added to the pot. The texture is rich and thick, and the flavor is deeply savory, just a bit sweet, and a touch spicy. Do dice all the vegetables to the same size, not only for better presentation, but also for more even cooking. I like making chili the day before I’m planning on serving it, then reheating it by bringing it back to a simmer with an extra splash of broth or beer. Of course, it’s also just perfect on the same day. For a dinner party, serve this with a lot of garnishes, such as sour cream, diced tomatoes, diced onions, and grated cheese. Add as many as you like and play with textures and color. Pico de gallo salsa, guacamole, crispy tortilla strips, and even mango salsa add character and pizazz. Chili freezes …