Ingredients
750g beef either chunks or mince.  If chunks, I like shin or chuck but any cut works)
1 large onion, chopped
4 cloves of garlic, chopped very small or minced
1 red chilli, finely chopped
2 tsp chipotle chilli flakes
1 tsp chilli powder
1 tsp paprika
1 smoked sweet paprika
4 tbsp tomato puree
2 x 400g tins of tomatoes (chopped or whole but if whole, cut into chunks)
1 tsp coffee
2 tbsp grated chocolate
4 tsp sugar
1 beef stock pot
2 cinnamon sticks
8 cloves
Salt and pepper to taste
1 tin of red kidney beans
Oil
½ cup water

Method
First you need to brown the meat in batches.  On a fairly high heat, heat a tablespoon of oil in a large pan and add a large handful of meat - the meat needs to be in one layer and have some space around it otherwise the temperature will drop too low and the meat won't brown nicely.  Cook the first batch of meat until nicely browned then put into a bowl to the side.  Add some more oil if needed and another large handful of meat, brown this batch and repeat until all of the meat has been browned, expect this to take at least 20 minutes.

Once all of the meat is sitting to one side, lower the heat to medium high and to the pan add an onion and fry for 5-7 minutes until soft and translucent.  Add the garlic and cook for a minute.  Add all of the spices and cook for a further minute.  Add the tomato puree and cook for a few minutes to cook out the raw taste.  Add the meat back into the pot and stir until covered in the tomato paste.  Add the tinned tomatoes, coffee, grated chocolate, the sugar, stock pot, cinnamon and cloves, and stir. Leave on a low/medium heat for a long slow cook.  You want the meat to break down and be soft enough to cut with a spoon so ideally you want to leave it for a couple of hours.  20 minutes before serving taste the chilli, if it is too sharp then add another tbsp of chocolate and half a tsp of sugar and check again.  Remember, tomatoes are acidic and, there are so many different brands all with slightly different acid levels so what you need to add will vary.  Your sauce should not taste sharp so you want just enough chocolate to take off the edge.

Add the kidney beans and gently cook for 20 minutes until warmed through.  Just before eating check the seasoning and serve.