Chili con carne with dark chocolate

Chop the onion and cut the pepper into pieces. Fry the onion in the oil for 5 minutes. Fry the pepper for 5 minutes, until it starts to soften slightly.

Add the seasoning mix and coriander powder and stir-fry for 1 minute. Scoop the minced meat through and quickly fry and brown on a high heat. Pour the passata and beef stock in the pan and bring to the boil. Turn down the heat and let it simmer for 30 minutes without lid.

Rinse the kidney beans and drain. Cut the chocolate into pieces. Add the kidney beans and chocolate to the chili and leave to stir for a further 10-15 minutes, stirring until the sauce has thickened a little. Taste the chili and season with salt and pepper if necessary. Delicious with white rice.