Chilli with cocoa

1 kg lean beef (15% fat or less)
1 tbsp oil for frying
2 large onions, finely chopped
2 tbsp finely chopped garlic (about 6 cloves)
6 tbsp cocoa powder or to taste
2 tbsp mild chilli powder or to taste
2 tsp ground cumin
2 tsp chipotle chilli powder if available
1 1/2 tsp salt
1 tsp pepper
1 tsp dried chilli flakes
Knorr gel stock pot for beef stock
4 green or red peppers or to taste, cut in pieces say 1cm x 2cm
4 cans diced tomatoes (400g cans)
2 cans drained canned kidney beans (400g cans)
2 cans drained canned black beans (400g cans) or equivalent cooked from dried beans (about 500g cooked weight). If you prefer a less bean-y result, reduce total bean quantity by half.
8 tbsp chopped coriander to sprinkle - optional, not included in nutritional info.
4 tbsp diced red onion to sprinkle - optional, not included in nutritional info

Taste before serving and if too mild add hot pepper sauce. If tomatoes are not sweet enough add sugar a teaspoon at a time at the end and add sugar to food intake separately. May also benefit from a dash of Worcestershire sauce or balsamic vinegar at the end.

Sweat onion in oil until soft. Add garlic and chopped peppers and cook until pepper no longer crisp.
Add beef and cook until brown and not pink.
Add chilli powder(s), cocoa powder, cumin, salt, pepper, and chilli flakes and mix well to coat beef.
After about 1 minute, when mixture is fragrant and not smelling of raw spices, add tomatoes and gel stock pot. Bring to simmer, cover and put on low heat (e.g. with simmer mat underneath) and leave for 40 mins stirring from time to time to prevent sticking.
Add beans and heat again for about 10 mins to blend flavours without breaking up the beans.

Serving Size: Makes 8 big servings based on 125g beef per serving