Brown the beef in two batches over high heat, leaving each batch undisturbed for a minute at a time. Remove and set aside.

Lower the heat and soften the diced onion and pepper in the same pan for 10 minutes, scraping up the browned bits.

Add garlic, chili powder, cumin, paprika and cocoa. Stir for 60 seconds until fragrant — the cocoa adds depth, not chocolate flavour.

Return the beef, add the tomatoes and drained beans, and season.

Simmer uncovered for at least 45 minutes, ideally 90. It is ready when the oil separates and pools slightly at the edges.

Taste and adjust salt at the end, not the start — it concentrates as it reduces.