Serves 4
TO SERVE
1. Heat the olive oil in a large heavy-based saucepan over medium heat. Add the onion and garlic and cook for 3 minutes, or until softened. Crumble the chorizo into the pan, add the cumin and paprika and cook, stirring, for 2–3 minutes, or until the chorizo is cooked.
2. Stir in the chipotle chilli, bay leaf, tomatoes and stock and bring to a simmer. Stir in the beef, then cover the pan and cook over low heat for 30 minutes.
3. Add the beans, lime juice, chocolate, coriander and 500 ml (17 fl oz/ 2 cups) water. Cover and continue to cook for a further 1½ hours, stirring occasionally, and adding more water if necessary. The consistency should be thick but not too dry. Season to taste with sea salt flakes and freshly ground black pepper.
4. Serve with cooked white rice, topped with tomato, avocado and coriander leaves.
Recipes from Low & Slow: Comfort Food for Cold Nights by Louise Franc. Published by Smith Street Books. RRP 39.99.