Chili con Carne

1. Season the meat with salt and pepper. Heat the olive oil in a large Dutch oven over medium-high heat, then add the beef chunks and cook until browned on all sides, stirring regularly. Drain the liquid while the meat cooks if necessary. This may take several minutes depending on the size of your pot. Transfer beef to a plate.

2. Add a drizzle more of oil if the pot is dry. Then add the onions, garlic and peppers. Sauté until they are golden brown, 8 to 10 minutes, stirring regularly. Stir in the cocoa powder and cumin and sauté for 1 minute. Return the beef to the pot, add the bay leaves and diced tomatoes with liquid. Bring to a simmer, then cover with a lid and let simmer on medium heat for 3 hours, until the beef is very tender. Stir occasionally.

3. Uncover the pot and bring to a boil. Boil for 10 minutes, stirring frequently, until the chili has thickened. Stir in the kidney beans, season with salt and pepper and simmer for 5 to 10 minutes, until the beans are heated through. Serve warm, topped with sour cream and chopped green onions.

Source: adapted from Just a Taste.