uhhmm.... am I blind? Where's the oven temperature? I can assume it's 350 degrees F, but this is a pretty basic element to forget. Otherwise, we've made this before and it's one of our favorites.
This was really tasty, but I added dried, reconstituted ancho chiles. Their smoky kick complimented the cocoa nicely. Also, my tomatoes didn't have much liquid, so I added some beef broth and bourbon (hey! after all, this is football chili, right?!) Really gave the sauce an extra rich flavor.