Smoky Beef and Kidney Bean Chili

Instructions

1. 1

   Finely dice the onion and the red bell pepper into roughly 1 cm pieces. Mince the garlic. Drain the canned kidney beans in a colander and set them aside.

   ~8 min

2. 2

   Rinse the long-grain rice under cold water until it runs mostly clear. Put it in a small saucepan with 400 ml of the water and a pinch of the salt, bring to a boil, then cover and cook on low until the water is absorbed and the grains are tender, 15 to 18 minutes. Take it off the heat and leave it covered to steam.

   ~18 min

   Why?
3. 3

   Heat the vegetable oil in a large deep skillet over medium-high heat. Add the beef mince in one even layer and cook without stirring for 4 minutes so it crusts, then break it up and cook until no pink remains and the browned bits smell toasted, about 4 more minutes. Season with half the black pepper.

   ~4 min

   Why? Chef's tip Technique
4. 4

   Push the beef to the sides of the skillet. Add the onion and red bell pepper to the clear centre and cook until softened, about 5 minutes. Stir in the garlic, chili powder, ground cumin, and smoked paprika and cook for 45 seconds until fragrant.

   ~5 min

   Why? Technique
5. 5

   Stir in the canned chopped tomatoes, the drained canned kidney beans, the remaining 100 ml water, and 1 tsp of the salt. Scrape up the browned bits, bring to a gentle simmer, and cook uncovered until the sauce thickens and coats the spoon, 18 to 20 minutes. Stir occasionally so nothing catches.

   ~20 min

   Why?
6. 6

   Chop the dark chocolate and stir it into the chili until fully melted, then simmer 2 minutes more. Taste and adjust with the remaining salt and black pepper. Fluff the rice with a fork and spoon it into bowls, top with the chili, and add 25 g of sour cream to each bowl.

   ~2 min

   Why? Chef's tip