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Heat a large frying pan over a medium heat. Melt 1 tablespoon of butter.
Finely slice or chop 2 garlic cloves and sauté for about half a minute until fragrant.
Add ½ chopped onion and cook for 2–3 minutes until soft and translucent.
Cut 1 bell pepper into small cubes, stir it in, add a pinch of salt, and cook for another 2–3 minutes.
Meanwhile, finely chop half a jalapeño and add it to the other ingredients in the pan.
Add 1 lb (450 g) of ground beef. Season with 2 tablespoons of chili powder, 1 tablespoon of dried oregano, 1 teaspoon of salt and ½ teaspoon of black pepper. Break the meat up into small pieces using a spatula or wooden spoon. Mix well with the vegetables, then leave to cook over a medium heat for 4–5 minutes. Stir occasionally.
Pour in 1 cup (240 ml) of chicken or beef stock or just water. Sprinkle in 1½ tablespoons (6 g) of maple sugar or any sugar you have. Add 2 tablespoons (45 g) of tomato paste. Stir in 520 g (18.3 oz) of crushed tomatoes. Leave to simmer for 5–6 minutes.
Meanwhile, drain a 15-ounce (425 g) can of kidney beans. Add them to the chili, stir well, and cook for another 3–4 minutes.
Serve with avocado bites, coriander and a spoonful of crème fraîche.