Finely dice the the onions, garlic cloves and coriander stems.  

Add some oil to a large pan and bring to a medium heat.

Add the finely diced veg and a pinch of salt. 

Once cooked until the onion becomes translucent, add a good glug of red wine and the chipotle paste.

Once reduced and well mixed, add the tomatoes, dark chocolate and drained kidney beans. Bring to a simmer until the chilli becomes thick and flavourful, add salt to taste. 

Whilst the chilli-con-carne base is simmering, heat a frying pan with a good glug of oil on a medium heat.

Add the YUMBUG Mince and cook until it starts to get a little crispy (5 mins or so), add more oil if necessary. 

Season with salt and pepper. 

Once the mince has been cooked through, add it to the chilli-con-carne base and mix thoroughly and cook for another 5 minutes to let the flavours combine. 

Garnish with fresh coriander leaves

Serve with rice, on nachos, in a burrito - you name it !