Chilli

Gather soy sauce, celery stick, red wine, chopped tomatoes and bay leaf.

Gather garlic cloves, salt, olive oil, red pepper and dark chocolate.

Gather ground cumin, chilli powder, black pepper, balsamic vinegar and mushrooms.

Gather ground cinnamon, fresh coriander, maple syrup, kidney beans and dried oregano.

Gather black beans, red chillies, red onions, smoked paprika and tomato purée.

Pulse the mushrooms in the food processor until very finely minced.

Pour a little olive oil into the hot frying pan.

Once the olive oil is hot, tip in the mushrooms with the salt and black pepper and cook for 5 minutes.

Take the pan off the heat and transfer the mushrooms to a bowl; set aside.

Peel and mince the red onions.

Peel and mince the garlic cloves.

Rip the stems from the red chillies, cut them in half lengthways and remove the seeds if you prefer a milder sauce, then chop finely.

Remove the leaves from the fresh coriander and set aside.

Finely chop the stalks of fresh coriander.

Trim the leaves and root from the celery stick.

Cut the red pepper in half and cut out the stem and seeds.

Cut the celery stick and red pepper into very small chunks.

Add a little olive oil to the large saucepan.

Once it is hot, add the minced red onions and garlic cloves, the finely chopped fresh coriander stalks and the red chillies; cook gently for 5-10 minutes, stirring constantly.

Add the chopped celery stick and red pepper chunks to the pan and stir.

Add chilli powder, ground cumin, smoked paprika, ground cinnamon, dried oregano, salt, and black pepper to the pan and stir.

Ensure that chilli powder, ground cumin, smoked paprika, ground cinnamon, dried oregano, salt, and black pepper are well mixed and coat all the vegetables.

Stir in the tomato purée to give a rich colour and depth of flavour.

Pour the red wine, soy sauce and balsamic vinegar into the pan and turn up the heat to high.

Stir constantly until the liquid has reduced by two-thirds and the alcoholic aroma has subsided.

Tip the chopped tomatoes into the pan, stir into the red chillies chilli and simmer for 5 minutes, until the sauce is noticeably thicker.

Drain the black beans and kidney beans and add them to the pan along with the maple syrup, dark chocolate and the minced mushrooms.

Stir everything together really well, then reduce the heat to a very gentle simmer.

Leave this bubbling away with the lid off, stirring occasionally until it's reduced to the right thickness (at least 10 minutes).

You can leave it bubbling for longer to deepen the flavours, adding more water if needed to keep the right consistency.

Take the lid off the pan and remove the bay leaf.

Stir the fresh coriander leaves into the chilli and serve.