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1. Prepare Chili Seasoning Puree; set aside. In a 6-quart Dutch oven cook ground beef, onion, and celery over medium-high heat until meat is browned and onion is tender, using a wooden spoon to break up meat as it cooks. Drain off fat.
2. Transfer meat mixture to a 5- or 6-quart slow cooker. Stir in Chili Seasoning Puree, tomatoes, broth, plums, the water, tomato paste, paprika, coriander, crushed red pepper, and cloves.
3. Cook, covered, on low-heat setting for 6 to 7 hours (or on high-heat setting for 3 to 3-1/2 hours). Stir in chocolate if serving immediately.
1. In a small bowl combine ancho, mulato, or pasilla chile peppers and enough boiling water to cover. Let stand for 30 minutes; drain well. Wearing plastic gloves, remove stems and seeds from peppers. In a food processor or blender combine drained chile peppers; beef broth; dried plums (prunes), and jalapeno chile pepper. Cover, process or blend until smooth.