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Finely chop the green chili (jalapeno), red bell pepper, and onion. Set aside.

In a large pot or Dutch oven, add 1 small spoon of butter and a little oil over medium-high heat.

Add the minced meat to the pot. Season with 1 small spoon of paprika, 1 small spoon of salt, 1 small spoon of pepper, 1 small spoon of cumin, 1 small spoon of dried coriander, and 1/2 small spoon of cinnamon. Cook, breaking up the meat with a spoon, until it is thoroughly browned. Remove the cooked meat from the pot and set aside, leaving any rendered fat in the pot.

In the same pot, add the chopped onion and caramelize it over medium heat, stirring occasionally, until softened and lightly browned.

In the last minute of caramelizing the onion, add the grated garlic and cook until fragrant.

Add the chopped green chili and red bell pepper to the pot with the onions and garlic. Season the vegetables with another 1 small spoon of paprika, 1 small spoon of salt, 1 small spoon of pepper, 1 small spoon of cumin, 1 small spoon of dried coriander, and 1/2 small spoon of cinnamon. Cook for 5-7 minutes until the vegetables begin to soften.

Stir in the tomato paste and cook for 2 minutes, stirring constantly, to deepen its flavor.

Pour in about 1 cup of beef broth, scraping the bottom of the pot to deglaze and loosen any browned bits.

Return the cooked minced meat to the pot. Add the remaining beef broth, the can of crushed tomatoes, and a little water. Stir to combine.

Add the chopped dark chocolate to the chili mixture. Stir until it melts and is fully incorporated.

Bring the chili to a simmer, then reduce the heat to low, cover, and let it cook for at least 30 minutes, or up to an hour, stirring occasionally, allowing the flavors to meld.

During the last 15 minutes of cooking, stir in the drained and rinsed red kidney beans.

Taste and adjust seasoning if necessary. Serve the chili hot over cooked rice.

Top each serving with shredded cheddar cheese and a dollop of sour cream or Greek yogurt.


Finely chop the green chili (jalapeno), red bell pepper, and onion. Set aside.

In a large pot or Dutch oven, add 1 small spoon of butter and a little oil over medium-high heat.

Add the minced meat to the pot. Season with 1 small spoon of paprika, 1 small spoon of salt, 1 small spoon of pepper, 1 small spoon of cumin, 1 small spoon of dried coriander, and 1/2 small spoon of cinnamon. Cook, breaking up the meat with a spoon, until it is thoroughly browned. Remove the cooked meat from the pot and set aside, leaving any rendered fat in the pot.

In the same pot, add the chopped onion and caramelize it over medium heat, stirring occasionally, until softened and lightly browned.

In the last minute of caramelizing the onion, add the grated garlic and cook until fragrant.

Add the chopped green chili and red bell pepper to the pot with the onions and garlic. Season the vegetables with another 1 small spoon of paprika, 1 small spoon of salt, 1 small spoon of pepper, 1 small spoon of cumin, 1 small spoon of dried coriander, and 1/2 small spoon of cinnamon. Cook for 5-7 minutes until the vegetables begin to soften.

Stir in the tomato paste and cook for 2 minutes, stirring constantly, to deepen its flavor.

Pour in about 1 cup of beef broth, scraping the bottom of the pot to deglaze and loosen any browned bits.

Return the cooked minced meat to the pot. Add the remaining beef broth, the can of crushed tomatoes, and a little water. Stir to combine.

Add the chopped dark chocolate to the chili mixture. Stir until it melts and is fully incorporated.

Bring the chili to a simmer, then reduce the heat to low, cover, and let it cook for at least 30 minutes, or up to an hour, stirring occasionally, allowing the flavors to meld.

During the last 15 minutes of cooking, stir in the drained and rinsed red kidney beans.

Taste and adjust seasoning if necessary. Serve the chili hot over cooked rice.

Top each serving with shredded cheddar cheese and a dollop of sour cream or Greek yogurt.
