Ingredients

• 2 tbsp olive oil
• 1kg/2lb 2oz beef mince
• 2 onions
• finely diced
• 2 cloves garlic
• finely diced
• 1 stick celery
• finely diced
• 2 chillies
• finely diced
• 1 bay leaf
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tbsp dried oregano
• 1 tbsp paprika
• 2 tsp cayenne
• 1 tsp ground cinnamon
• 1 tsp ground black pepper
• 1 tbsp tomato purée
• 400g/14oz tinned tomatoes
• 250ml/9fl oz beef stock
• 25g/1oz dark chocolate
• finely chopped
• 400g/14oz tinned red kidney beans
• rinsed and drained
• small bunch coriander leaves
• roughly chopped
• basmati rice

Directions

• Heat a large pan until hot then add the olive oil and beef mince. Fry until browned
• then remove from the pan and set aside.
• Add the onions
• garlic
• celery and chillies and sweat for 5-6 minutes until golden.
• Add all the spices and fry for one minute.
• Return the beef to the pan and stir to combine.
• Add the tomato purée
• tinned tomatoes and stock and bring to the boil.
• Reduce the heat and simmer for 1-1½ hours until very tender.
• Add the chocolate and kidney beans and simmer for a further five minutes until hot through.
• Check the seasoning before adding the coriander leaves and serving.