1 medium red onion, chopped, plus more for serving
1 green bell pepper, chopped
2 cloves garlic, chopped
3/4 pound ground beef chuck
2 tablespoons tomato paste
2 teaspoons chili powder
3/4 teaspoon ground cumin
kosher salt and black pepper
1 28-ounce can diced tomatoes
1 15-ounce can kidney beans, rinsed
1 ounce semisweet chocolate, chopped
1 tablespoon red wine vinegar
sliced avocado, for serving
Sat fat 3g
How to Make It
Heat the oil in a large saucepan over medium-high heat. Add the onion, bell pepper, and garlic, and cook, stirring occasionally, until tender, 8 to 10 minutes.
Add the beef and cook, breaking it up with a spoon, until no longer pink, 4 to 6 minutes. Add the tomato paste, chili powder, and cumin and cook, stirring, for 1 minute.
Add the tomatoes (with their juices), beans, chocolate, ½ cup water, 1 teaspoon salt, and ¼ teaspoon pepper and bring to a boil. Reduce heat and simmer, stirring occasionally, until thickened, 20 to 25 minutes. Add the vinegar and stir to combine.
Serve with the avocado and additional onion, if desired.