Spice mix (optional)
First, prepare the spice mix if you're using whole spices. Blend all herbs and spices in a spice (or coffee) grinder or use a pestle and mortar. Set aside until needed. Skip this step if you're using ground spices.
pan-fry the meat
Place a cast-iron pot over high heat. Add three tablespoons of olive oil and the meat. Pan-fry the ground beef for 5 minutes, stirring occasionally. Add the red wine and cook for additional 2 minutes for the alcohol to evaporate. Scrape the bottom of the pot to get all those juices. Transfer the meat to a plate.TipFeel free to use a pressure cooker, slow cooker, or Instant Pot for this recipe too.
vegetables and spices
Peel the onion, garlic, and carrots, then dice finely. Clean the pot with a paper towel and place it back over medium-high heat. Add two tablespoons of olive oil and chopped vegetables. Cook for 5 minutes, stirring occasionally. Add the spices and tomato paste and cook for 2 minutes.
Transfer the meat back to the pot, add tomato passata and beef broth of water. Stir, cover with a lid and cook over low heat for 2 hours. When the chili cooks, add the corn, beans, and dark chocolate and stir well to combine.TipIf you're using a pressure cooker or Instant Pot, cook under full pressure for 45 minutes.
Divide the chili con carne between six plates. Optionally sprinkle with jalapenos, diced onion, and cilantro. Serve with tortillas or rice.