Serves 10

• 2 tablespoons olive oil

• 2 large onions, diced

• 4-6 cloves garlic, finely minced

• 2 bell peppers, diced

• 1-2 small hot peppers of your choice, finely minced (jalapeno and habanero peppers work well)

• 3 teaspoons chili powder

• 3 teaspoons paprika

• 3 teaspoons ground cumin

• Salt and pepper, to taste

• 2 pounds ground beef

• 20 ounces beef stock (or 2 beef stock cubs dissolved in 600 milliliters boiling water)

• 2x 14 ounce cans diced tomatoes

• 1 teaspoon marjoram

• 2 teaspoons sugar (or a small piece of cooking chocolate)

• 2 teaspoons red chili flakes

• 2-3 chipotle chiles in adobo, minced

• 4-8 shakes of hot sauce

• 4 teaspoons tomato puree

• 1x 14 ounce can black beans, rinsed and drained

• 1x 14 ounce can red kidney beans, rinsed and drained

• 1x 14 ounce can sweet corn, drained

• Rice, for serving

• Cilantro, for serving

1. Heat a Dutch oven or a large pot on medium-high heat. As the pot is heating up, add the olive. Once the oil is hot, add the onions and cook, stirring occasionally, until soft and glassy, about 4-5 minutes.

2. Add garlic, bell pepper, hot pepper, chili powder, paprika, cumin, salt, and pepper. Mix everything until the seasoning is evenly distributed and coats all of the veggies. Cook for 5 minutes, stirring occasionally.

3. Add ground beef and turn up the heat to high. Break up the meat with wooden spoon and let the meat brown. If desired, skim off any fat pools that have accumulated on the surface.

4. Carefully, pour in the beef stock, diced tomatoes, marjoram, sugar, red chili flakes, chipotle chilies, hot sauce, and tomato paste. Mix everything together until well blended.

5. Put a lid on the pan, reduce the heat to low and simmer gently for 30 minutes, stirring occasionally.

6. Add the black beans, red kidney beans, and corn and fold them into the chili. Put the lid back and let everything simmer for an additional 30 minutes, stirring occasionally. Season to taste throughout.

7. Serve with rice and garnish with cilantro.

8. Enjoy!