Summary

Ingredients

• 600 g round beef (beef)
• 1 onion (s)
• 0.5 ½ vegetable onion (s)
• 2 cloves garlic
• 300 g tomatoes, peeled, canned, with the juice
• 500 g kidney beans
• 1 red pepper (s)
• 1 bell pepper (s), yellow
• 2 chilli pepper (s), red
• 250 g peas
• 250 g corn
• 3 piece (s) chocolate (dark, at least 70% cocoa content)
• salt and pepper
• paprika powder, noble sweet
• paprika powder, hot as rose
• Olive oil, strong
• cumin powder
• Coriander powder
• oregano
• Vegetable stock powder, instant
• lemon juice

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Instructions

1. Chop the onions. Heat the olive oil in a large pot over medium heat. Add the onions and sweat for 4 minutes until softened.
2. Add the minced beef and cook over medium-high heat for 5-7 minutes, breaking it apart as it cooks, until browned.
3. Press the garlic cloves and add to the pot.
4. Add the peeled canned tomatoes with their juice. Chop the tomatoes into smaller pieces in the pot.
5. Add the red chilli peppers (with seeds), sweet paprika powder, hot paprika powder, cumin powder, coriander powder, oregano, and vegetable stock powder. Stir well.
6. Simmer over medium-high heat for 20 minutes.
7. Clean and dice the red pepper and yellow bell pepper. Add to the pot and stir well.
8. Crush the dark chocolate pieces and add to the pot. Stir well to combine.
9. Simmer for 10 minutes.
10. Add the kidney beans, corn, and peas. Stir to combine.
11. Simmer for 10 minutes. Taste and adjust seasoning with salt, pepper, and lemon juice as needed.
12. Serve hot.