Chili con Carne with dark chocolate

Ingredients for 4 servings:

• 500 g minced beef or beef goulash
• 1 vegetable onion(s)
• 2 garlic cloves, smoked
• 1 tbsp olive oil
• 2 tsp chili pepper(s), finely chopped, without seeds
• 2 tbsp tomato paste
• 450 gr. can/n tomatoes, peeled
• 450 gr. can/n kidney beans
• 2 tsp oregano, fresh is even better
• 1 tsp cumin
• 1 shot of Tabasco
• some cayenne pepper
• some chili powder to taste
• 1 bar of high-quality dark chocolate or 1 tbsp cocoa powder
• 250 ml beef stock

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes

American recipe adapted to my taste

In a large pot, brown the beef in olive oil until well browned. Then add the onions, garlic, and chilies and simmer for 3 minutes. Now add the tomato paste, whole tomatoes, and stock and reduce for about 20-30 minutes over medium heat. Drain and rinse the kidney beans and add them with the spices and chocolate. Let everything simmer for a further 10 minutes, then season with salt and pepper and add more heat if desired. This chili con carne is delicious with crispy, warm nacho chips, tortillas, baguette, or rice. The dish can be prepared in advance; simply freeze it or refrigerate and reheat it.