I made a pot of this today using ground venison for the meat and cooked some dried red and black beans instead of the canned refried ones. Chocolate, Stout & Ancho Chili Con Carne Ingredients: * 3 dried ancho chiles * 1/2 cup boiling hot water * 500 g minced beef * 1 large onion - diced * 1/2 bulb garlic - peeled and crushed * 2 cups passata sauce (crushed tomato) * 1 1/2 cups Guinness stout * 1/2 cup water * 1 tbs brown sugar * 1 tsp salt * 1 tbs Worcestershire sauce * 50 g (more or less to taste) dark chocolate - coarsely chopped * 2 cans (215 g each) spicy refried beans * 1 large bunch corander leaves - coarsely chopped Herbs & Spices: * 2 tsp ground cumin * 1 tsp ground coriander * 1 tsp cayenne pepper * 1 tsp ground cinnamon * 1 tsp dried oregano * 1 tsp sweet paprika * 1 bay leaf Directions: * Toast the dried chiles in a hot pan until fragrant, about 2 mins. Cut the chiles open and remove cores. Reserve the seeds. Place chiles and 1/2 cup of hot water in bowl. Set aside for about 15 mins, until chiles are softened. Blend until smooth. * Heat up a bit of oil in a pan, add onions, stir fry until softened. * Add garlic, fry until fragrant. * Add minced beef, fry until dry and browned (until the meat is frying in its own fats, discard some of the fats if you wish). Break any chunks of meat with a wooden spoon. * Mix in all the herbs and spices. Fry until fragrant. * Pour in ancho chile puree, pasata, stout, water, sugar, salt and Worcestershire sauce. Stir to mix. * Bring to boil, then lower heat to simmer for 15 mins, uncovered. * Stir in chocolate, cover and continue cooking for another 1 1/2 hrs (or longer). Remember to stir occasionally making sure the sauce doesn't catch on the bottom of the pan. Add more water if the sauce is drying out. * Add refried beans and leave to cook for a few more mins. * Season to taste. Add some reserved chile seeds if not spicy enough. * Stir in coriander and enjoy!