Ingredients: 500g Beef Mince (Don't be tempted to get the low fat 5% kind, the fat will help with the flavour), 2 Small Onions, 4 Cloves of Garlic, 50g Salted Butter, 1 Heaped tsp Paprika, 1 Heaped tsp Ground Cumin, 1 Flat tsp Garlic Granules, 1 Flat tsp Onion Salt, 1 Beef Liquid Stock Pot ( I had homemade Beef Bone Broth in the freezer so I used a couple of these also for more flavour.) 1 *Organic Beef Stock cube to crumble in, 400ml Water, 1 Carton of*Organic Tomato Passata, 1 tin of *Organic Kidney Beans. 1 tbsp chopped fresh Coriander ( I keep it chopped and frozen so I've got a supply at short notice.) 2 Squares of good quality Dark Chocolate (70% minimum Cocoa Solids), good quality Salt (I use Celtic Salt.) and Black Pepper to season. 

* Although we have to budget, I do try and incorporate a few Organic ingredients where we can. Obviously, if you don't have or use Organic, use whatever you have. 

Method: Dice the onions and crush the garlic. Add both to a pan with butter (and a splash of water to prevent sticking.) Season with salt and pepper. Once softened, around 5 minutes, add the beef. Break up and cook until browned, around a further 5 minutes. Add the cumin, paprika, garlic granules and onion salt. Stir and cook for a few more minutes. Crumble in a dry beef stock cube. Mix and cook for a further few minutes. Add in the carton of passata. Stir everything and simmer for a few minutes over the heat. Drop in your beef stock pot along with the water and stir everything, continuing to cook for another 5 minutes. Taste and season again at this point if necessary. Add coriander and any additional bone broth if you have it (not essential, but adds depth and flavour.) Drain and rinse the kidney beans and stir into the pan. Add in 2 squares of dark chocolate. These will just melt in and add colour and depth of flavour. I never cook a chilli without it now.