Directions

1. Place the meat in a large bowl and sprinkle on 2 tbsp Much Adobo About Nothing. Leave to marinade for 1 hour
2. Heat 2 tbsp Olive oil in a pan and fry the chopped red onion with the Tequila Sunrise salt blend for 5 minutes. Add the minced garlic and fry for a further 1 minute
3. Add the chopped and minced beef to the pan and cook for 5-10 minutes on high/medium heat until coloured
4. Add the diced red pepper and continue to cook for 2 minutes
5. Pour in the two tins of chopped tomatoes and stock cube, and bring to a simmer
6. Leave simmering uncovered for 1 hour on medium/low heat in order to reduce the liquid
7. After 1 hour, add the drained tin of kidney beans and return to the heat
8. Continue to cook on medium/low heat for 15 minutes and top up with small quantities of water if it's drying out too much
9. Add the dark chocolate pieces and remain simmering for 10 minutes
10. Garnish with chopped coriander and soured cream and serve with rice