Directions

1. Heat oil in a large heavy-based pan over medium heat.

   

2. Add onion and cook for 5 minutes until softened.

3. Stir in garlic and cook for 30 seconds.

4. Increase heat and add beef mince. Brown fully, breaking it up as it cooks.

5. Stir in Texas Red and tomato purée. Cook for 1 minute to bloom the spices.

6. Add chopped tomatoes, beans and beef stock.

7. Bring to a gentle simmer.

8. Reduce heat and cook uncovered for 30 minutes to allow the base to thicken.

9. Stir in kidney beans and chopped dark chocolate.

10. Continue simmering for a further 30 minutes until thick and glossy.

11. The chilli should be thick and rich, with a deep red-brown colour. It should coat the back of a spoon and have a glossy sheen from the melted chocolate. The beans should hold their shape, not break down. The aroma should feel warm, smoky and rounded, not sharp or acidic.

12. Adjust seasoning if needed.

13. Serve over steamed rice with sour cream and fresh coriander. Spoon over nachos with melted cheese, fill tacos or load into baked potatoes. It tastes even better the next day.