Slow Cooker Chilli with Dark Chocolate

Now I’ve scared you with a long ingredients list, here is a very easy and short recipe: Toast the cumin seeds, coriander seeds, dried chillies, cloves and star anise in a dry frying pan over a medium heat for about 2 minutes until they smell very fragrant. Crush them lightly using a pestle and mortar and add to the slow-cooker crock. Put the dried beans in and then add the rest of the herbs and spices. Dollop in the Marmite, soy, coffee, sugar and vinegar along with the tomato purée and the chopped tomatoes. Season it all well, bearing in mind that the Marmite is quite salty. Pour the water in and stir it all. If the beans aren’t completely covered, add another 100ml. Put the lid on the slow cooker and cook the chilli on low for 8 hours. About 15 minutes before you are ready to eat, break the chocolate into squares and stir through. Add a splash of water if the chilli looks a little dry. The beans should be coated in a thick sauce. Pop the lid back on and warm for another 15-20 minutes to allow the chocolate to melt in. Serve spoonfuls of the chilli in bowls along with some sour cream, if you fancy it. Any leftovers make amazing nachos when spread over tortilla chips and covered with grated cheese.