Add 500 g Beef mince to the slow cooker and break it apart with a wooden spoon.
Add 1 Onion, 200 g Mushrooms, 2 Carrots and 1 Courgette (zucchini) to the slow cooker.
Add 400 g Chopped tomatoes, 4 tablespoon Tomato puree, 400 g Kidney beans, 2 Garlic cloves, 1 teaspoon Dried oregano, 1 teaspoon Paprika, 1 pinch Sea salt, 1 pinch Black pepper, 1 teaspoon Cumin, 1 teaspoon Chilli powder, 1 teaspoon Worcestershire sauce and 10 g Chocolate.
Make the stock with 2 Beef stock pot and 100 ml Boiled water. Add it to the slow cooker and give everything a good mix.
Cook on high for 4 hours or on low for 8 hours.
Serve on rice and top with sour cream, avocado, fresh tomatoes, spring onions (scallions) and coriander (all optional).
Notes
If you have used beef with a higher fat content than we have, then you may end up with a lot more liquid in your slow cooker. You can just drain it off.
If you are able to, then stir the chilli twice during cooking, as this will help the meat to break up. You don't have to though.
Give a richer flavour to this chilli by swapping some of the stock for red wine.
You can use cocoa powder instead of dark chocolate if you prefer. Just make sure it is unsweetened.
If your chilli is too thin, you can remove the lid and carry on cooking for 30 minutes to let some of the liquid evaporate.