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, then sauté the onions and garlic in the pan. Add a little more fat if necessary.

Add the red wine and let it reduce a bit.

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 3 hours with the lid on.

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

Remove the kidney beans from 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 to taste.

 

Follow the package instructions and remember to let them rest after cooking.

If you're unsure, you can do as we usually do with basmati rice:

Bring the water to a boil and add the rice and salt.

Boil it for 12 minutes over medium-high heat, then turn off the heat and let it sit covered with a cloth for 12 minutes.

 

Serve with rice at the bottom and chili con carne on top. Finish with a spoonful of sour cream on top.