Heat the olive oil in a large, heavy-based pan or Dutch oven over a medium heat. Add the chopped onion, red pepper, and fresh chilli. Cook gently for 8-10 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent.

Add the minced garlic and cook for another minute until fragrant, being careful not to let it burn.

Turn the heat up to medium-high, add the beef mince to the pan, and break it up with a wooden spoon. Cook for 5-7 minutes, until the mince is browned all over. I find that letting it catch a little on the bottom of the pan builds a lovely fond that adds extra flavour.

Stir in the tomato purée, smoked paprika, ground cumin, dried oregano, and ground coriander. Cook for 1 minute, stirring constantly. This step toasts the spices and deepens their flavour.

Pour in the chopped tomatoes and beef stock. Add the Worcestershire sauce and a generous seasoning of salt and black pepper. Stir everything together, scraping up any browned bits from the bottom of the pan.

Bring the mixture to a gentle simmer, then reduce the heat to low, cover with a lid, and let it cook for 45 minutes. Stir it every 15 minutes or so to prevent it from sticking.

Remove the lid and stir in the drained kidney beans and the dark chocolate. Continue to simmer gently, uncovered, for a final 15 minutes. This allows the sauce to thicken up nicely and for the beans to heat through. The chocolate should be completely melted and incorporated.

Taste the chili and adjust the seasoning with more salt and pepper if needed. Serve hot with your favourite toppings.