400g red kidney beans (240g drained)

1kg minced beef

2 chorizo, cut into 1cm pieces

1 onion, finely chopped

2 cloves garlic, finely chopped

500ml (2 cups) beef stock

400g canned tomatoes

50g Koko Black 80% Dark Chocolate with Mayan Chilli Spice

60ml (¼ cup) malt vinegar

2tbsp Gewürzhaus Chilli con Carne Spice

To taste Jalapeños (fresh or pickled)

Heat large heavy-based saucepan over high heat and cook mince, breaking up with the back of a spoon until brown, transfer to a plate. Add chorizo to saucepan and cook for 2 minutes or until starting to brown, add onions, garlic and jalapeños and cook for 2 minutes.

Return meat to pan with stock, tomatoes, chocolate, vinegar, beans, spice mix and season to taste with sea salt and freshly ground black pepper. Bring to the boil, reduce heat and simmer for 10-15 minutes.

Adjust seasoning and chili heat to taste.