5 Scotch bonnets (and recipe)

I promised Milly and Evan that I'd make them a chilli, the evening. Maybe my taste buds are getting more robust but I've felt my recent efforts have lacked a bit of oomph, so I popped five scotch bonnet chillies into tonight's dish to see how that worked out.

And the answer is: pretty well. A nice slow building burn and a very tasty meal.

Here's the recipe:
Fry a large onion (or two normal sized ones) in a generous amount of oil.
After a few minutes, add five scotch bonnet chillies.
Add in paprika, chilli powder and cumin seeds, about a teaspoon or so of each, and leave it to cook while you chop a red pepper.
Add red pepper and let it cook for five minutes (obvs keep it all moving around the pan)
Add 500g minced beef and brown it off.
Then add about half a pint of beef stock and a tin of chopped tomatoes, along with a glass of red wine. I do this gradually so the food stays hot.
Add some dark chocolate, tomato purée, a couple teaspoons of brown sugar.
Leave it to simmer for twenty minutes, stirring occasionally.
Add in a tin of red kidney beans and give it another half hour, still stirring from time to time.  It should be nice and thick with not much liquid in the pan by the time it's ready.
I serve it with grated cheese, soured cream, nachos and rice but, you know, do whatever you fancy.