Heat up the oil in a very large pan. Add the onions and cook on medium/high for about 5-6 minutes until they're soft and translucent.
Add in the garlic and cook for a further minute.
Add in the mince and cook until just browned. Break any large pieces up with a wooden spoon.
Add in the red wine, bring it to the bubble and simmer for 3 minutes.
In a jug, mix together the stock, Worcestershire sauce and honey. Pour it into the pan and give it a stir.
Add in the red peppers and cook for another minute. Then stir in the tinned tomatoes.
Add in the smoked paprika, cumin, ground coriander, chilli powder, ginger, mixed herbs, salt and pepper and the chopped fresh chilli pepper. Give it all a mix and cook for 2-3 minutes.
Add in tomato puree (paste), tomato ketchup, chipotle paste and a the dark chocolate. Stir and bring to a simmer, then loosely cover and simmer for one hour.
After an hour, add in the kidney beans and mixed beans, Give them a stir and allow the chilli to simmer for another 20 minutes (this is also a good time to put your rice on if you're serving it with rice).
Finally stir in the chopped coriander just before serving.
Serve with rice, coriander, soured cream, chopped fresh chillies if you like.
