100 grams (3 1/2 oz) chorizo, cut into small pieces
150 milliliters red wine
400 grams (14 oz tin) cherry tomatoes
300 milliliters water
1 tablespoon brown sugar
2 teaspoons fresh or dried oregano
2 bay leaves
1 tablespoon tomato ketchup
50 grams dark chocolate, grated
400 grams (14 oz) kidney beans
Directions
Place a casserole dish over a medium heat. Pour in one tablespoon of vegetable oil, and stir in the minced beef, cook until browned. Then remove the browned minced beef to a plate.
Pour the other tablespoon of vegetable oil in the dish and stir in the onions, fresh ginger and garlic. Allow to cook for two minutes, then stir in the ground cumin, cinnamon and chili flakes, and cook for another minute. Next, stir in the pancetta and chorizo, and cook while stirring for three minutes.
Return the browned minced beef to the dish, and stir well. Pour in the tinned tomatoes, cider vinegar, water, brown sugar, dried oregano and ketchup. Season with sea salt and freshly ground black pepper, stir well. Cover and allow to cook for 90 minutes on a low heat.
Remove the lid and stir in the grated chocolate and kidney beans. Leave to simmer for another 20 minutes and then serve with basmati rice.
