Chilli con Carne (that famous TexMex Beef Recipe)

Heat the olive oil in a large saucepan on medium heat and sauté the onions for a minute, followed by the garlic for 30 seconds.
1 Tbsp olive oil, 1 large onion, 2 cloves garlic
Add the beef, turn the heat up and brown all over, breaking it up as you go along. Do this for about 5 minutes.
500 g lean minced beef
Add the cumin, chilli powder and red chillies, stir to mix thoroughly.
1 heaped tsp ground cumin, ½ tsp chilli powder, 3 red chillies
Add the beef stock, chopped tomatoes and sundried tomato paste, bring to boil, then lower heat, cover and cook for about 45 minutes.
250 ml beef stock, 1 can (400g) chopped tomatoes, 3 Tbsp sundried tomato paste
Add the peppers and kidney beans and cook for another 10 minutes.
100 g red kidney beans, soaked overnight, ½ green capsicum, ½ red capsicum
Turn the heat off, add the chocolate, stir to melt and mix the chocolate in.
30 g dark chocolate
Scatter the coriander all over and serve with the soured cream if you like.
1 large handful fresh coriander leaves, chopped, 2 Tbsp soured cream to serve