675g/1½lb Quality Standard beef mince
15ml/1tbsp oil
2 onions, peeled and finely chopped
2 large garlic cloves, peeled and crushed
150ml/¼pint good red wine
2 x 400g can cherry or chopped tomatoes
30-45ml/2-3tbsp tomato purée
10ml/2tsp dried chilli flakes
15-30ml/1-2tbsp sweet chilli sauce
10ml/2tsp ground cumin
10ml/2tsp ground coriander
5ml/1tsp ground ginger
1-2 fresh bay leaves
30ml/2tbsp good quality cocoa powder
1 beef stock cube
Salt and freshly milled black pepper
2 x 400g cans red kidney beans, drained
Handful freshly chopped coriander

Heat the oil in a large non-stick frying pan and cook the onions and garlic for 1-2 minutes.
Add the mince and cook for 8-10 minutes until brown, breaking down any meaty chunks with the back of a wooden spoon. Add the red wine and cook for 2-3 minutes.
Stir in the tomatoes, tomato purée, chilli flakes, sweet chilli sauce, spices, bay leaves and cocoa powder. Crumble over the stock cube and season.
Bring to the boil, reduce the heat and simmer for 1 hour. Add the red kidney beans and continue to cook for a further 10 minutes.