2tablespoonsCooking oillard or some bacon for rendering fat out
3medium Onionssliced or diced
4teaspoonsSalt
2lbsMinced meat
2teaspoonsChili powderto taste
3clovesGarliccrushed
1teaspoonBlack pepperoptional
1teaspoonCumin
1teaspoonOregano
28ozTomato
1teaspoonCacao or cocoa powderunsweetened
2cupsBeanskidney
1cupWater
Optional:
Paprika
Thyme
Cayenne
...
Instructions
Pour oil or lard into a pan and heat it up to medium to high. Bacon or pancetta also can be used to render its fat out, expanding the dish flavor portfolio. Add the sliced or diced onions with some salt and sauté until the onion gets a glassy / translucent look.
Add the minced meat and brown it which should take about 10 minutes.
It's time to add the chili, garlic, black pepper, cumin and oregano then stir. Fry all the ingredients until the spices get fragrant for about 3 - 5 minutes.
Mix in the tomato that can be sliced, diced, pureed or canned, it doesn't really matter as during the cooking it all should be the same. Sprinkle in the cacao powder.
If we haven't prepared for such a huge amount of stew then it's time to swap into a bigger pot and add the additional ingredients, in this case the beans. In case of canned beans reserve this step to until everything else is cooked and ready as canned beans don't require much time to be done. Dried beans should be soaked at least about 6 hours before cooking but follow the instructions on the packaging.
Add as much water as submerges all the ingredients and cook it until the beans are ready that should be done in about 1 to 3 hours. Replace the evaporated water according to the thickness of chili we are pursuing.
It's recommended letting the chili cool, at least half an hour before serving but some even swear on placing it into the fridge overnight to bring the flavors properly together.