Step 1

Preheat the oven to 180°C, gas mark 4 or if using a slow cooker, place it on the countertop.

Step 2

Heat 1 tbsp oil in a large casserole over a high heat. Season and brown the beef (work in batches and add more oil each time to stop it releasing liquid and boiling) to create a caramelised crust on each piece, then remove from the pan with a slotted spoon. Set aside.

Step 3

In the same pan, add the onion and chorizo. Sauté for 5-7 minutes until the chorizo begins to crisp and the onion softens. Add the garlic, then the red pepper, cook for 2 minutes more, then add the spices, chilli, chipotle paste and tomato purée, stirring well.

Step 4

Tip in the tomatoes, breaking them up a little, the beans and their liquid, vinegar, sugar, and stock. Add the browned meat and any reserved juices. Bring to a simmer, cover with the lid and cook in the oven for 2 hours 30 minutes3 hours, or place in the slow cooker and cook on low for 8-10 hours (or medium for 8 hours) until the meat is falling apart and tender.

Step 5

Stir in the dark chocolate and allow to melt. Season to taste, then serve the chilli with buttered jacket potatoes, rice, cornbread or over nachos, if liked.