Soften the vegetables

• Heat the olive oil in a large pan over medium heat.
• Add the onion and red bell pepper and cook until softened.
• Stir in the garlic and cook until fragrant.

Brown the beef

• Add the ground beef and break it up with a spoon.
• Cook until browned all over, then season with salt and black pepper.

Add the spices

• Stir in the chilli powder, ground cumin and smoked paprika.
• Cook briefly so the spices toast and coat the meat.

Simmer the chilli

• Pour in the tomato passata and beef stock.
• Add the kidney beans and stir everything together.
• Bring to a simmer and cook uncovered, stirring occasionally, until thickened.

Melt in the dark chocolate

• Take the pan off the heat and stir in the chopped dark chocolate until fully melted.
• Taste and adjust the seasoning, then serve.