Chili con Carne with Espresso & Dark Chocolate

Ingredients

• 600 g beef mince
• 1 red bell pepper
• 1 large onion
• 1 small can corn, drained
• 2 cans kidney beans, drained and rinsed
• Optional: 150 g mushrooms, sliced
• 1 can chopped tomatoes, about 400 g
• 500 g passata
• 1-2 tbsp oil
• 2 tsp ground cumin
• 1-2 tsp chili powder or chili flakes
• 1 tsp paprika powder
• 1 small piece dark chocolate, about 10-15 g
• 30-50 ml espresso or strong coffee
• Salt and black pepper
• Optional: a splash of water if the chili gets too thick

Steps

1. Dice the onion and bell pepper.
2. Slice the mushrooms if using.
3. Heat the oil in a large pot over medium-high heat.
4. Add the beef mince and cook until browned, breaking it up with a spoon.
5. Add the onion and bell pepper.
6. Cook for 4-5 minutes, until the onion softens.
7. Add the mushrooms if using and cook for another 2-3 minutes.
8. Stir in cumin, chili, paprika, salt, and pepper.
9. Let the spices cook for about 30 seconds.
10. Add chopped tomatoes, passata, kidney beans, and corn.
11. Stir well and bring the chili to a gentle simmer.
12. Let it simmer uncovered for about 25-30 minutes, stirring occasionally.
13. Stir in the espresso and dark chocolate near the end of cooking.
14. Simmer for another 3-5 minutes, until the chocolate has melted and the chili tastes round and rich.
15. Taste and adjust with salt, pepper, chili, or a splash of water if needed.
16. Serve hot.