Season the mince with a twist of black pepper then brown in batches in a hot pan and set aside. Fry the chorizo then add the onion, garlic and green pepper and cook for a further 3-4 mins.
Add the cumin, cinnamon, bay leaf, chilli powder and oregano cook for 1-2 mins, then return the browned mince to the pan along with the tomatoes, beans, purée and stock. Cover with a lid and cook over a low-med heat for at least 1 hour (the longer you can give it the better).
Towards the end of the cooking time add 3 tbs Kikkoman soy sauce to season then add the sugar and grated chocolate. Serve with rice, and garnish with some fresh coriander, soured cream and some grated cheddar cheese.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.