Ingredients:

  • 2 lbs (900g) chuck steak, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 large onion, chopped (about 1.5 cups)
  • 2 cloves garlic, minced
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 2 tablespoons chili powder (preferably ancho chili powder)
  • 1 tablespoon cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (or more, to taste)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 (28 ounce/800g) can crushed tomatoes
  • 1 (15 ounce/425g) can kidney beans, drained and rinsed
  • 1 cup beef broth (low sodium)
  • 1 ounce (28g) unsweetened dark chocolate, finely chopped

Instructions:

  1. Heat olive oil in the Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides. Remove beef and set aside.
  2. Add onion, garlic, and bell peppers to the pot and sauté until softened, about 5-7 minutes.
  3. Add chili powder, cumin, smoked paprika, oregano, cayenne pepper, salt, and pepper to the pot and cook for 1 minute, stirring constantly.
  4. Return the beef to the pot. Stir in the crushed tomatoes, kidney beans, and beef broth.
  5. Bring to a simmer, then reduce heat to low, cover, and cook for 2-3 hours, or until the beef is very tender, stirring occasionally.
  6. Stir in the dark chocolate during the last 30 minutes of cooking.
  7. Taste and adjust seasoning as needed. Add more salt, pepper, or cayenne pepper to taste.
  8. Ladle into bowls and garnish with your favorite toppings.