Heat the oil in a large sauté pan or heavy-bottomed pot and brown the meat well. Season it with salt and pepper.

While the meat is browning, chop the onions, garlic, chili, and red bell pepper (not included in our version) into smaller pieces.

Remove the meat from the pan and set it aside. Sauté the onions and garlic in the pan. Add a bit more fat if necessary.

Add the red wine and let it reduce slightly.

Add the chili and spices and let it simmer for a few minutes.

Add the passata, bell pepper, cinnamon stick, stock, and meat and let it simmer over low heat for 2 hours with the lid on.

Remove the lid from the pan/pot and increase the heat if the meat sauce is too thin. If not, let it continue to simmer without the lid.

Take the kidney beans out of the can, rinse them well, and let them drain for 10-15 minutes.

Add the beans and chocolate to the meat sauce and heat through for about 10 minutes. Season the dish with salt, pepper, lemon juice, sugar, and vinegar.

We have chosen to make our own tortilla chips for this recipe. You can easily replace them with store-bought chips.

Basically, homemade tortilla chips are "just" deep-fried tortilla pancakes. They can be deep-fried in a deep fryer, in a pan/pot, or in the oven. For this recipe, we have chosen to do them in the oven.

Cut the tortilla pancakes into triangles. If you have a pizza slicer, use it and slice them as you would a pizza.

Toss your tortilla chips in oil and place them on a baking sheet lined with parchment paper. It's a bit of a slow process, but it's important that they all get oil and don't overlap.

Bake them in the oven for anywhere from 7-15 minutes at 180 degrees Celsius (356 degrees Fahrenheit) regular oven. They should be golden.

Remove them from the oven and place them on absorbent paper.

Sprinkle with salt and let them cool, and they are ready to serve.

Serve your chili con carne in a bowl and use it as a dip for your homemade tortilla chips.

Place a tablespoon of crème fraîche or guacamole on top of your meat sauce.