Start by browning the meat.

Put it in a large sauté pan and brown it with 1 tbsp of oil.

In the meantime, you can wash, peel, and chop your vegetables: celery, onions, garlic, carrots, and bell peppers.

When the meat has a crust, take it out of the pan and set it aside in a bowl.

Add 1 tbsp oil to the pan and sauté cumin, smoked paprika, paprika, and the vegetables. They should not form a crust, but for example, the onions should become slightly transparent.

Now add passata (tomatoes), kidney beans, chili flakes, cayenne pepper, cinnamon stick, beer, and stock.

Let it simmer for 2.5 hours and enjoy the aroma spreading through the house.

 

When you start cooking your rice (cook it according to the package instructions, typically 12 minutes of cooking and then 12 minutes of resting for us), add the chocolate and let it melt while stirring. Season with salt, pepper from a grinder, and a bit of sugar, lemon/lime juice, and vinegar.

 

The dish is soft in texture, so it's a good idea to eat it with something that has a bit of crunch.

Here, I chose to halve cherry tomatoes and slice bell peppers.