Step 1

Heat 1tbsp of the oil in a large pan and fry the beef for 10min or until well browned, stirring to break up any lumps. Remove from the pan with a slotted spoon and transfer to the slow cooker (don't turn the cooker on at this point).

Step 2

Add the remaining oil to the pan, then gently fry the onion for 10min, or until softened.

Step 3

Add the spices and fry for 1min, then add the tomato purée, hot stock and the tomatoes. Bring to the boil, then carefully stir the mixture into the mince in the slow cooker. Cover and cook on Low for 4-5hr.

Step 4

Stir in the chocolate, kidney beans and coriander and season with salt and ground black pepper, then turn off the cooker and leave to stand for 10min.

Step 5

Serve with guacamole, salsa, soured cream, grated cheese, tortilla chips and pickled chillies.