Heat the oil in a large sauté pan to medium high. Add the chopped onion and garlic and fry gently until softened and golden. Add the minced beef and fry, stirring, for 10-15 minutes, or until browned. Add the tomato purée, chilli and spices and fry for a further 5 minutes.

Now add the chicken stock, tomatoes and chocolate, and season with salt and pepper to taste. Bring to a boil,

place cover on and simmer for 30 minutes until the meat is tender.

Transfer the meat to a bowl with a slotted spoon, leaving the juices in the pan. Add the kidney beans to the meat.

Bring the juices to a boil and reduce by about half. Skim off any fat. Pour over the meat, mixing well. Season and serve.