Serves 4-6

600-800g minced beef

salt and freshly ground black pepper

2 medium onions, diced

5 garlic cloves, halved

3 tinned chipotle peppers in adobo, chopped (if possible) or 1 Tbsp good quality smoked paprika and 1 -2 tsp chilli powder

1 jalapeno, chopped (or green hot chilli) jar variety will work also

1 425g can whole tomatoes

2 Tbsp ground coriander

1 Tbsp ground cumin

1 Tbsp sweet paprika

1 Tbsp dried oregano

1/4 tsp ground cinnamon

1 tsp sugar

2x 425g tins kidney beans, drained and rinsed

1 – 2 Tbsp grated unsweetened chocolate

3 cups grated Cheddar, for serving

12- crisp lettuce leaves

Sour cream (optional)

Method

Heat a large pot to hot and add the oil, add the minced beef breaking it up as you go.  Allow to colour up and continue to mix it so that the minced meat breaks up.  Add the onions, garlic, spices, chipotles, and jalapeno (if using). Crush the tomatoes and add to the pot along with the tomato paste. Simmer until the meat is tender and the flavour has deepened, about 30 minutes. As it cooks down, add more water if necessary.

Add the next layer of flavour by stirring in the beans. Season with salt and pepper and simmer for another 15 minutes, stirring occasionally. Partially cover the pot so the steam does not get trapped under the lid and drip down into the chili making it watery. In the last 5 minutes of cooking, stir in the grated chocolate.

Garnish each serving with grated Cheddar, crisp lettuce leaves and generous blob of sour cream.  You can certainly add tortillas or tacos if desired.