- Step 1
Place beans in a glass or ceramic bowl. Cover with cold water. Set aside to soak for at least 5 hours.
- Step 2
Drain beans. Place in a saucepan. Cover with cold water. Bring to the boil over high heat. Boil rapidly for 10 minutes. Drain. Rinse well. Drain again.
- Step 3
Heat 1/2 the oil in a large frying pan over medium-high heat. Add beef. Cook, turning occasionally, for 5 minutes or until browned. Transfer to the bowl of a 5.5-litre slow cooker. Heat remaining oil in frying pan over medium heat. Add onion and chilli. Cook, stirring occasionally, for 5 minutes or until onion is softened. Add garlic, cumin, allspice, cayenne pepper and cinnamon. Cook for 1 minute. Add flour, stirring to coat. Add to slow cooker.
- Step 4
Add tomato, stock and beans to slow cooker. Stir to combine. Cover with lid. Cook on low for 7 to 8 hours (or high for 4 hours), or until the beef and beans are tender.
- Step 5
Remove cinnamon stick and discard. Remove beef and place on a large plate. Using 2 forks, coarsely shred beef. Return to slow cooker. Stir in chocolate. Cover with lid. Cook on high for a further 3 minutes or until chocolate melts. Season with salt and pepper.
- Step 6
Sprinkle with coriander and serve with sour cream and warm tortillas.
Cook's note: You could use a 420g can red kidneys beans, drained and rinsed. Add beans to slow cooker at the end of step 4. Continue recipe, cooking until beans are heated through.
In Mexican cooking, adding a touch of dark chocolate to finish a sauce or mole (pronounced moh-lay) adds a depth of flavour to savoury dishes.