Step 1

Heat two tablespoons of the oil over a medium–high heat in a large, heavy-based pan with a tight-fitting lid. Fry the diced beef steak in batches until browned all over, setting each batch aside on a plate using a slotted spoon.

Step 2

Add another tablespoon of oil to the pan and add the beef mince, frying until browned all over. Remove the mince from the pan using a slotted spoon and set aside with the beef steak.

Step 3

Add the remaining tablespoon of oil to the pan and fry the white onion, red onion and celery for 3-4 minutes, or until the onions have softened but not browned.

Step 4

Stir in the chipotle chilli, chilli flakes, chilli powder and oregano until well combined. Cook for a further two minutes.

Step 5

Return the diced and minced beef to the pan, then stir in the sugar, chopped tomatoes, beef stock, kidney beans and black-eyed peas. Bring the mixture to the boil, then reduce the heat until the mixture is simmering. Cover and continue to simmer over a low heat for 2–3 hours. (Alternatively, preheat the oven to 140C/120C Fan/Gas 1 to cook in an ovenproof dish for the same amount of time.)

Step 6

Just before serving, season the chilli with sea salt flakes and pepper. Stir in the chocolate until melted, then stir in the chopped coriander. Serve the chilli with a bowl of steamed rice and top each serving with a dollop of soured cream. Garnish with the sliced spring onions.