Beef Chili with Cocoa and Cornbread Crumble

Ingredients

• 300 gGround beef
• 1 tbspOlive oil
• 1 pcsOnion
• 2 cloveGarlic
• 1 pcsBell pepper
• 1 pcsChili
• 2 tbspTomato paste
• 400 gTomato
• 250 mlBeef broth
• 240 gKidney bean
• 150 gCorn
• 2 tspCocoa powder
• 1.5 tspCumin
• 2 tspPaprika powder
• 0.25 tspCinnamon
• 1 tspSalt
• 0.5 tspPepper
• 100 gCornbread
• 10 gButter
• 0.5 pcsLime
• 0.25 bunchCoriander

Instructions

1. 1

   Prepare vegetables

   • Peel and finely dice onion and garlic
   • Seed and dice the bell pepper
   • Seed and finely chop the chili
2. 2

   Brown the beef

   • Heat oil in a heavy pot
   • Brown the ground beef until deeply colored
   • Season with salt and pepper
3. 3

   Sweat the aromatics

   • Add onion, garlic, pepper and chili to the beef
   • Sweat over medium heat until softened
   • Stir in tomato paste and toast briefly
4. 4

   Simmer the chili

   • Stir in spices and cocoa
   • Add tomatoes and broth and bring to a boil
   • Simmer covered on low heat
   • Stir in beans and corn at the end and let sit briefly
5. 5

   Toast the crumble

   • Warm a skillet over medium heat
   • Toast cornbread crumbs with butter and spices until crisp
   • Drain briefly on paper towel
6. 6

   Serve and top

   • Adjust seasoning
   • Ladle into bowls
   • Sprinkle with crumble and serve