Chili con carne with beans and flavorful beef

Ingredients:

• 0.7 kg beef thigh steak, cut into 2.5 cm pieces.
• 6 teaspoons of vegetable oil
• 1 medium onion, chopped
• 1 red bell pepper, seeded and chopped
• 2 cloves garlic, finely chopped
• 2 tablespoons cocoa powder
• 1 - 2 tsp chipotle chili powder
• 2 tsp dried oregano
• 1 tsp ground cumin
• 1 teaspoon ground coriander
• 2 tablespoons corn flour
• 2 tbsp tomato paste
• 2 cans of 400g kidney beans, rinsed
• Fresh salsa, homemade or store-bought, and lime wedges, for serving
• Cooked brown rice, for serving

Preparation:

1. Season the beef with salt and black pepper. Heat a large Dutch oven over medium heat, adding 2 teaspoons of vegetable oil. Brown the beef in two batches, adding up to 2 teaspoons of vegetable oil, until browned on all sides, 4-6 minutes per batch. Using a slotted spoon or tongs, transfer the beef to a plate once browned.
2. Reduce heat to medium. Add the remaining 2 teaspoons vegetable oil to the pot, then add the onion, red pepper, and garlic. Cook, stirring, until the onion is soft, 8 to 10 minutes. Add the cocoa, chili powder, oregano, cumin, and coriander; cook until fragrant, about 1 minute. Add the cornmeal and tomato paste and cook until the tomato paste caramelizes, about 2 minutes. Stir in 6 cups water, scraping up any tomato paste from the bottom of the pot, and bring to a simmer.
3. Add the reserved beef and beans; partially cover the pot with a lid and adjust the heat to maintain a gentle simmer until the beef is tender, 1 1/2 to 2 hours.
   
   Serve chili with fresh salsa, lime wedges and brown rice.