We don't always have time to spend making a slow cooked beef chilli so thankfully this recipe only takes 45 minutes, uses one pan and couldn't be simpler to make
You can make this in advance and keep it in the fridge or freezer. Just remember to defrost before starting to reheat and reheat thoroughly
Add the oil to a frying pan and when warm, add the butter and melt. Place your onions into the frying pan and begin to brown the onions for about 5 minutes over a medium heat. When the onions have softened then add the garlic and chilli powder and cook for a further minute
Break up the minced beef and add to the pan. You want to brown the meat only so stir occasionally for about 5 minutes until done.
Add the tinned tomatoes and the beef stock and bring up the heat until it begins to boil. Then turn the heat down and pop on a lid as you want to break down the tomatoes. Simmer in the pan with the lid on for 20 minutes, stirring occasionally
Remove the lid and add the drained red kidney beans and keep at a simmer for another 15 minutes so that the liquids reduce.
The chilli should be fairly thick so if you have too much liquid, just keep it reducing slowly
Before serving, add in the chocolate and stir until it's melted and mixed in
Serve with rice