Chilli con carne

In a large pot, sauté the onion in olive oil until translucent. Add the chopped bell pepper and grated carrot, and cook for another 5 minutes until the vegetables soften.

Increase the heat and add the ground beef. Break up the meat with a spatula and cook until fully browned. Stir in the garlic and all the dry spices (paprika, cumin, chili, oregano) and cook for another 1 minute until fragrant.

Add the tomato paste, crushed tomatoes, and beef stock. Stir in a piece of dark chocolate, which will provide depth of flavor and a rich color.

Cover the pot, reduce the heat to minimum, and let the chilli simmer slowly for at least 45 minutes. Stir occasionally.

10 minutes before the end of cooking, stir in the drained beans and corn. Season with salt and pepper as needed.

Remove from heat and let rest for 5–10 minutes before serving. Serve with a spoonful of Greek yogurt, fresh cilantro, and a lime wedge.