Saute one finely chopped onion and a couple of cloves of garlic in a saucepan and set aside.
Dry fry lean mince in a larger pan and when browned all over, drain all the juices off. Add 250-350mls red wine and turn up heat to reduce. Throw in 2 Knorr beef stock cubes and 2 large bay leaves.
Once the wine has completely reduced and stock cubes have disintegrated, add 1 jar red pesto and a heaped tablespoon of tomatoes puree. Combine thoroughly and add one tin of chopped tomatoes and one tin of kidney beans in chilli sauce (available in tesco).
Season with cumin, cinnamon and mace and add as much chilli powder/cayenne as you desire. Finally, add 4 small squares dark chocolate and keep on lowest heat for 30 minutes whilst all the flavours combine.
Serve with grated cheese and a large dollop of soured cream on top.
OH's daughter had tenth birthday party on Sunday and I made my chilli for the adults - it went down a storm!