Ingredients:

  • 2 lbs (900g) beef chuck, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 jalapeño, seeded and minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 (28 ounce / 800g) can crushed tomatoes
  • 1 (15 ounce / 425g) can kidney beans, rinsed and drained
  • 1 (15 ounce / 425g) can black beans, rinsed and drained
  • 1 cup beef broth
  • 1 tablespoon tomato paste
  • 1 ounce (30g) unsweetened dark chocolate, chopped
  • 1 tablespoon apple cider vinegar

Instructions:

  1. Sear the Beef: Brown the beef in batches in the olive oil in the Dutch oven. Season with salt and pepper. Remove beef and set aside.
  2. Sauté Aromatics: Sauté onion, garlic, bell pepper, and jalapeño in the same pot until softened.
  3. Add Spices: Stir in cumin, smoked paprika, oregano, and cayenne pepper (if using) and cook for 1 minute until fragrant.
  4. Combine Ingredients: Add crushed tomatoes, kidney beans, black beans, beef broth, and tomato paste to the pot.
  5. Return Beef to Pot: Return the seared beef to the pot and stir to combine.
  6. Simmer: Bring to a simmer, then reduce heat to low, cover, and cook for at least 2 hours, or until the beef is very tender, stirring occasionally.
  7. Add Finishing Touches: Stir in the dark chocolate and apple cider vinegar during the last 30 minutes of cooking. Taste and adjust seasonings as needed.
  8. Serve: Ladle into bowls and garnish as desired.