Beef and bean chili

Dice the onion. Halve the bell pepper, remove the seeds and pith, flatten it, cut into strips and dice. Mince or press the garlic.

Heat a dutch oven or large pot over medium-high heat with the olive oil until it shimmers.

Add the onions and bell pepper and cook five minutes, stirring occasionally, until slightly softened and the onions are turning translucent.

Drain and rinse the canned beans.

Add the garlic and cook one minute more, stirring constantly, until fragrant without burning, which would make it bitter.

Add the ground beef, break it into small pieces and cook until no longer pink.

Reduce to medium, add the tomato paste and stir it in.

Add the chili powder, cumin, cayenne, oregano, salt and black pepper and mix in.

Variation: premix four tablespoons of a chili spice mix kept in a mason jar in place of the individual spices, and prep the vegetables the day before.

Stir in the cocoa powder and the brown sugar.

Add the diced tomatoes, the tomato sauce, the drained beans and the beef broth. Scrape the bottom of the pan with a wooden spoon to lift the browned caramelised bits.

Bring to a simmer, reduce to low and simmer uncovered about 25 minutes so the moisture evaporates and it thickens. He later reports letting it go about half an hour.

Taste for salt and heat, then ladle up.

Top with shredded cheese, chopped green onions and a big dollop of sour cream.