Chilli con Carne-style rich beef and bean stew

Ingredients

• 600 g beef mince
• 2 tbsp olive oil
• 2 onions, chopped
• 4 garlic cloves, minced
• 2 red peppers, chopped
• 2 tbsp tomato purée
• 2 tbsp smoked paprika
• 1 tbsp cumin
• 1 tsp cayenne (adjust)
• 2 tsp dried oregano
• 400 g chopped tomatoes
• 400 g red kidney beans, drained
• 400 g black beans or pinto beans, drained
• 300 ml beef stock
• 1 tbsp cocoa powder (or 10 g dark chocolate)
• Salt + black pepper
• To serve: sour cream, spring onion, lime wedges

Method

1. Brown. Heat oil in a heavy pan. Brown mince hard, 8 minutes.
2. Aromatics. Add onion, garlic, pepper. Cook 10 minutes.
3. Spice. Stir in purée + spices. Cook 2 minutes.
4. Build. Add tomatoes, both beans, stock, cocoa. Season.
5. Simmer. Lid on, low heat, 90 minutes. Stir occasionally.
6. Serve. With sour cream, spring onion, lime wedges. Rice or tortillas on the side.

Tips

• Bitter chocolate. Sounds wrong. Try it. The depth is the point.
• Better the next day. Always make it the night before you need it.
• Pinto or kidney. Black beans are for burritos, not chilli.