Heat the oil in a large pan over medium heat. Add the beef mince, break it up and cook until browned. Season with half the smoked paprika, ground cumin, cayenne pepper, salt and black pepper. Cook for a couple more minutes, then remove the beef from the pan.
Dice the onion and red pepper. Add them to the pan and cook for 5 minutes. Add the finely grated garlic and cook for 30 seconds.
Return the beef to the pan. Add the tinned tomatoes, 400ml water, tomato puree, beef stock pot, kidney beans and the remaining seasoning.
Simmer for 1 hour, stirring every 15 minutes. Add the sliced red chilli, chopped coriander and dark chocolate. Stir, then cook for a further 5 minutes.
Serve with rice or a baked potato.
