Step 1

Place the chunks of pork and beef in a bowl and sprinkle on the flour, salt, and pepper. Toss together to coat the meat in the flour.

Step 2

Heat up the oil in a large frying pan (skillet), over a high heat. Alternatively, if your slow-cooker has a searing function, heat the oil in the slow cooker on the searing setting and do all the frying directly in the slow cooker.

Step 3

Add the pork and beef to the frying pan and cook for 5-10 minutes, stirring occasionally, until browned.

Step 4

Add the chopped onion to the pan and cook on medium/high for 5 minutes until softened.

Step 5

Add in the garlic and cook for a further minute.

Step 6

Add in the ground coriander, mixed herbs, smoked paprika, cumin, ginger, chilli powder, chipotle paste, fresh chilli, tomato puree, and Worcestershire sauce. Give it a stir and cook for 2 minutes.

Step 7

Add in the stock and tinned tomatoes. Bring to the boil, then transfer everything to your slow cooker (crockpot) and cook on high for 5-6 hours or low for 6-7 hours.

Step 8

Forty-five minutes before the end of cooking, add in the dark chocolate, fresh coriander, kidney beans, and mixed beans. Give them a stir and allow the chilli to simmer for cook in the slow cooker for another 45 minutes.

Step 9

Serve the chilli with your favourite accompaniments and toppings.