3 tbsp. vegetable oil
1 large onion, chopped
3 garlic cloves, finely chopped
2-3 birds’ eye chillies, chopped (with the seeds fore extra spice)
1 tbsp. ground cumin
1 tsp. smoked paprika
1 tsp. ground coriander
1 tsp. mustard powder
1 lime, juiced
1 tbsp. Worcestershire sauce
18oz. (or 500g) mince beef
1 tsp. salt
1 tsp. pepper
1 can of tomatoes
1 tbsp. tomato puree
½ tsp. dried oregano
2 square pieces of dark chocolate, roughly chopped
1 can of kidney beans, drained
1 green bell pepper, roughly chopped
1 fl. oz. boiling water

To serve (optional)
Rice (cook 8 oz. rice to serve 4)
Handful of fresh coriander
Lime wedges
Sour cream
Guacamole
Tomato salsa 

1. Place a large pot over a medium heat. Add the oil and onions and cook until they start to caramelise or turn golden.
2. Next mix in the garlic and chillies and stir for a few seconds. 
3. Add the cumin, paprika, coriander and mustard powder and stir thoroughly for about a minute or until fragrant. Stir in the lime juice and Worcestershire sauce.
4. Brown the mince beef in the same pot. Add the salt and pepper.
5. Add the tinned tomatoes, tomato puree and oregano. Stir well then leave to simmer on a low-medium heat with the lid on for 5 minutes.
6. Gently stir in the kidney beans chocolate, then continue simmer for 25 minutes.
7. Add in the chopped bell pepper and water; stir thoroughly. Cook for a further 5 minutes.
8. Stir again before serving.
9. You can be absolutely creative with chilli: you can serve it with baked potatoes, tortillas, tortilla chips… whatever your heart desires!
10. Enjoy!