Step 1

Heat a splash of olive oil in a heavy-bottomed pan set over a medium heat, then brown the beef in two batches on all sides. Once cooked, remove the beef from the pan. Finely slice the onions and add half of them to the pan with another glug of olive oil. Cook for 5 mins until starting to soften. Meanwhile, finely slice the garlic and chop the red pepper into 2cm pieces.

Step 2

Add the garlic and red pepper to the pan and cook for 2 mins, then add the cumin, smoked paprika, chilli flakes and tomato purée. Cook for 1-2 mins, then pour in the chopped tomatoes, beef stock and drained and rinsed kidney beans. Return the beef to the pan, give it a stir and bring to the boil. Reduce to a simmer, cover with a lid and cook for 3-3½ hrs until the beef is falling apart and tender. Once cooked, give it a good mix and it will start to break up.

Step 3

Grate the chocolate into the chilli, mixing well, then season with salt and pepper. Roughly chop the coriander. Serve the chilli in bowls topped with soured cream, the remaining onion, coriander and extra chilli flakes.