Brown the Meats: Heat 1 tbsp of olive oil in a large, heavy-based casserole dish or Dutch oven over a medium-high heat. Add the beef mince and cook, breaking it up with a wooden spoon, until deeply browned all over. Don’t overcrowd the pan; do this in two batches if necessary. Once browned, use a slotted spoon to transfer the mince to a bowl, leaving the rendered fat in the pan. Add the chopped chorizo and cook for 5-7 minutes until it’s crispy and has released its vibrant red oil. Transfer the chorizo to the bowl with the beef.

Sauté the Vegetables: Reduce the heat to medium. There should be plenty of fat in the pan, but add the remaining 1 tbsp of olive oil if it looks dry. Add the chopped onions and red peppers, and cook for 8-10 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for another minute until fragrant.

Bloom the Spices: Add the chili powder, cumin, smoked paprika, oregano, and cayenne pepper to the pan. Stir constantly for one minute to toast the spices in the hot oil. This is a key step for developing flavour. Next, stir in the tomato purée and cook for another minute.

Combine and Simmer: Return the browned beef and chorizo to the pan. Pour in the tinned tomatoes, beef stock, and the brewed coffee. Give everything a thorough stir, scraping up any flavourful browned bits from the bottom of the pan.

Add the Secret Ingredients: Add the dark chocolate and brown sugar to the pot, stirring until the chocolate has completely melted. Season generously with salt and pepper. Bring the mixture to a gentle boil, then reduce the heat to its lowest setting.

The Long, Slow Cook: Cover the pan with a lid, leaving it slightly ajar to allow steam to escape. Let the chili simmer very gently for at least 2 hours, stirring every 30 minutes or so to prevent it from sticking. The longer it simmers, the more tender the meat will be and the deeper the flavour will become.

Add the Beans: After 2 hours of simmering, stir in the rinsed and drained kidney beans and black beans. Replace the lid (still ajar) and continue to cook for a final 30 minutes. This is just enough time to heat the beans through without them turning mushy.

Final Touches: Remove the chili from the heat. Taste and adjust the seasoning as needed – it might need a little more salt, pepper, or even a pinch more sugar to balance the flavours. Let it stand for 10 minutes before serving.