Method

Preheat the oven to 140°C (fan) / Gas Mark 1 or prepare your slow cooker.
Heat a little olive oil in a large frying pan. Brown the beef in batches until well coloured, then transfer to a casserole dish or slow cooker.
Add the sliced chorizo to the same pan and fry until it releases its oil and starts to crisp. Transfer to the casserole dish with the beef.
Add a splash more olive oil to the pan, then gently cook the onions and garlic in the chorizo oil for 5 minutes until softened.
Stir in the allspice, cumin, cayenne, bay leaf, chilli jam, balsamic vinegar, and chopped tomatoes. Season well, then pour the mixture into the casserole or slow cooker.
Stir in the red wine (or stock) and grated dark chocolate. Mix well, then cover with a lid.
Cook in the oven or slow cooker for at least 3 hours on a low setting, until the beef is tender and the sauce is rich. (We make ours in the morning, giving it all day to infuse). If using kidney beans, add these to the dish an hour before serving.
Spoon the chilli into bowls, top with chopped coriander and a dollop of sour cream and serve with rice.

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