Erla Steinunn's recipe collection

1/2 tbsp oil

1 onion, chopped

1/2 green pepper, chopped

4 cloves garlic, minced

500 g ground beef

4 tsp cumin

1 tbsp mild chili powder

1/2 tsp smoked paprika

1/2 tsp salt

1/4 tsp cayenne pepper (optional)

1/2 can diced tomatoes

1 carton passata (500 ml)

1/2 cube chicken broth

1/2 cube beef broth

1 can kidney beans

1/2 can pinto beans

1-2 pieces dark chocolate

Heat the oil in a pot and sauté the onion and garlic until softened.

Add the beef mince and cook until browned.

Stir in the cumin, chili powder, smoked paprika, salt, cayenne pepper, diced tomatoes, passata, pepper, beans, and broth cubes.

Allow the mixture to simmer on low heat for 20 minutes, or transfer to a slow cooker and cook on low for 4 hours.

A few minutes before serving, stir in the dark chocolate, ensuring not to let it simmer too long to avoid bitterness.

This dish is excellent served over baked sweet potatoes or with brown rice. Pair it with cornbread muffins and shredded cheese. For added heat, fresh chili can be served on the side.