Classic Beef Chili

Peel and finely dice the onion. Core and finely dice the bell pepper. Peel and finely dice the garlic.

Heat the oil in a large pot over medium heat. Add the onion and bell pepper, season with a generous pinch of salt, and cook for 5 to 7 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent.

Add the garlic and cook for 1 minute. Add the ground beef, increase the heat to medium-high, and cook for about 5 minutes, breaking it into small pieces with a wooden spoon, until nicely browned and crumbly. Add the spices and flour and cook for about 30 seconds, stirring constantly.

Add the tomato paste and cook for another 1 minute, stirring frequently. Deglaze the pot with the red wine, scraping up any browned bits from the bottom. Crumble in the bouillon cube and let the wine simmer for 1 to 2 minutes to reduce slightly. Add the diced tomatoes and water and stir well.

Cover and simmer the chili gently over low heat for 60 minutes, stirring occasionally. Add the kidney beans, corn, and chocolate, stir well, and continue simmering uncovered for another 20 to 30 minutes, or until the chili has thickened to your desired consistency.

Season the chili to taste with salt, black pepper, and additional chili powder, if desired. Serve hot with your favorite toppings or side dishes. Let any leftovers cool completely, then store them in an airtight container in the refrigerator for up to 5 days. The chili gets even more flavorful as it sits, so feel free to make it 1 to 2 days ahead and reheat it before serving.