Chili or Navajo Taco Filling

1 1/2 pounds extra lean ground beef
1 onion, chopped
4 garlic cloves, minced
2 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
¾ teaspoon salt
1 teaspoon cocoa powder
1 teaspoon Tabasco sauce
32 oz stewed tomatoes (I use 1 quart of my canned tomatoes)

2 (15 oz) cans kidney beans or pinto beans, drained and rinsed

1/2 cup water (about)
1 tablespoon creamy peanut butter
2 teaspoons corn starch, mixed with 2 tablespoons cold water to create a slurry

Optional garnishes:

Corn chips
Grated cheddar cheese
Sour cream
Warm flour tortillas
Lime wedges
Or whatever other taco or chili toppings you like 

Brown and crumble beef in pan over medium heat.  Remove meat and discard all but 1 tablespoon of grease.  Saute onion and garlic until softened in the reserved grease.  Add chili powder, cumin, and oregano and sauté until fragrant.  Return beef to pan and add salt, cocoa powder and Tabasco.  Add tomatoes, beans and water to cover.  Bring to a boil, reduce heat to low and cover and simmer 30 minutes, stirring occasionally.  Remove lid and simmer uncovered  for 20 more minutes, stir occasionally.  Stir in peanut butter.  Simmer 10 more minutes.  Thicken as desired with corn starch slurry, stirring constantly until mixture boils and thickens.