sent to me from a friend in the UK

4 medium/small sized onions
2 cloves of garlic
4 tbsp olive oil
2 tsp dried or crushed chili peppers, or to taste
2 tsp ground coriander (optional)
2 tsp ground cumin
5 cardamom pods, bruised (fresh grated ginger root seemed to work)
2 red bell peppers
3 ½ lbs ground beef
4 x 14.5 oz. cans of diced tomatoes
8 tbsp tomato ketchup
8 tbsp tomato puree
1 cup water
2 tbsp cocoa
2 x 15.5 oz cans Red kidney beans

Directions:

Peel and finely chop the onions, and the garlic.

Heat the oil in a very large pan. (Large enough to take ALL ingredients)

Fry the onion and garlic until they soften. Add the chili, coriander, cumin and crushed cardamom pods. Stir well.

De-seed and dice the peppers, and add to the pan. Break up the minced beef into the pan and keep stirring to separate and brown the meat.

Add the chopped tomatoes, kidney beans, ketchup, puree and water, stirring to make a rich red sauce. When the chili starts to boil, sprinkle the cocoa over it and stir in.

Simmer partially covered for 1hr 30 min. (After this point you can freeze or fridge it until needed.)

Preheat the oven to 425 degrees; pour the chili into a large wide dish, or oven proof pan. Bake in the oven for 20 minutes or until piping hot. (Remember to remove the cardamom pods before serving) Sprinkle with grated cheese and serve.

(Serving suggestions: rice, baked potatoes, hot dogs, burgers or fries with cheese.)