Chili Con Carne

Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef and cook until thoroughly browned, breaking it up with a wooden spoon as it cooks. Drain excess fat if necessary.

Add the finely chopped onion and minced garlic to the pot with the beef. Sauté for about 5 minutes until the onion is translucent and soft.

Stir in the tomato paste, chili powder, cumin, and smoked paprika. Cook for 2 minutes while stirring constantly to "bloom" the spices and enhance their aromatic oils.

Pour in the canned diced tomatoes (with their juices) and the beef broth. Stir well to combine and scrape any browned bits from the bottom of the pot.

Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for at least 60 minutes. Stir occasionally to ensure the bottom does not scorch.

Stir in the drained and rinsed kidney beans and the small piece of dark chocolate. Simmer uncovered for another 15-20 minutes until the chili has thickened to your liking.

Season with salt and freshly ground black pepper to taste. Serve hot with optional toppings such as sour cream, shredded cheddar cheese, or sliced jalapeños.