Equipment
Ingredients
Produce & Aromatics
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
Meat
- 500 g beef mince
Spices & Seasonings
- 15 g chilli powder
- 10 g ground cumin
- 5 g smoked paprika
- 3 g dried oregano
- 5 g kosher salt
- 2 g black pepper
Liquids & Pantry
- 15 ml olive oil
- 30 g tomato paste
- 400 g canned chopped tomatoes
- 250 ml beef stock
- 400 g canned kidney beans, drained and rinsed
Finishing Touch
- 20 g dark chocolate, roughly chopped
Nutrition (per serving)
Method
Using a chef knife and cutting board, dice the yellow onion and red bell pepper. Mince the garlic cloves and set aside.
Heat the olive oil in a Dutch oven over medium heat. Add the diced onion and red bell pepper, cooking until softened and translucent.
Add the beef mince to the Dutch oven, breaking it apart with a wooden spoon. Cook until completely browned and no pink remains, ensuring the meat reaches an internal temperature of at least 74°C/165°F for food safety. Wash hands thoroughly after handling the raw meat.
Stir the minced garlic, chilli powder, ground cumin, smoked paprika, dried oregano, kosher salt, and black pepper into the browned beef. Cook briefly until the spices are highly fragrant.
Incorporate the tomato paste, canned chopped tomatoes, and beef stock. Scrape the bottom of the Dutch oven with your wooden spoon to release any browned, flavourful bits.
Bring the liquid to a gentle bubble, then reduce the heat to low. Partially cover the pot and allow it to simmer gently, stirring occasionally to prevent sticking.
Remove the lid. Stir in the kidney beans, which have been drained and rinsed in a colander, along with the chopped dark chocolate. Cook uncovered until the beans are heated through and the chocolate is completely melted into the sauce.
Remove the Dutch oven from the heat and allow the chilli to rest briefly. This helps the flavours harmonize and the sauce to thicken slightly before serving.
Chef's Notes
- Blooming the spices in the beef fat unlocks their fat-soluble flavor compounds, creating a deeper, more resonant chilli base.
- Always use beef mince with at least 15 to 20 percent fat to ensure the meat remains tender and flavorful during the simmering process. Leaner cuts may dry out.
- The dark chocolate does not make the dish sweet; instead, its bitter and earthy notes amplify the roasted flavors of the chilies and cumin.
- To prevent cross-contamination, always use a dedicated cutting board for raw meat and wash your hands thoroughly after handling the beef.
Storage
Refrigerator: 4 days — Store in an airtight container. The flavours will deepen and improve the next day.
Freezer: 3 months — Freeze in individual portions. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat gently on the stovetop over low heat, adding a splash of water or stock if the chilli has thickened too much.
