Gently fry the onion and garlic in
the oil for a couple of minutes until
beginning to soften, then add the
mince. Raise the heat and cook for
5 minutes, stirring from time to time,
until the meat is no longer pink.
Stir in the beans, tomatoes, stock,
chillies, chocolate and plenty of salt
and pepper. Bring to the boil, cover
and simmer very gently for 1 hour, or
longer if you have the time. (You can
make it up to a day ahead to this
point, then cool and chill.)
Ladle into mugs or large cups and
scatter with herbs, cheese and black
pepper. You’ll need spoons to eat it.