Mix cocoa powder and seasonings in small bowl. Set aside

Heat oil in large skillet on medium-high heat. Add 1/2 of the beef; brown on all sides. Remove beef from skillet. Repeat with remaining beef, adding additional oil as needed. [OPTIONAL] Toss the beef chunks in flour before searing. the flour will aid in developing a golden brown sear and help thicken the chili during the cooking process

Heat remaining oil in same skillet on medium heat. Add onion; cook and stir 3 minutes (until slightly golden).

Add spices and cook about 30 seconds. Cooking the spices in the skillet before adding liquid will help open up the bouquet

Add red wine to deglaze the bottom of the pan, scraping up the browned bits into the chili

Add beef broth and return beef (with juices) back to the pot

Simmer uncovered from 1.5 - 4 hours (the longer it simmers the more flavor you will develop). If the liquid gets too low, add 1/2 cup additional beef stock as needed

Serve over white rice topped with green onions and shredded cheddar cheese