Heat oil in a large pan and sauté onion and carrots for 7 minutes until softened.
Add garlic and cook for 3 minutes.
Stir in spices and oregano and cook for 2 minutes.
Add beef mince and brown for 4 minutes while breaking it into small pieces.
Mix in tomato purée and cook for 2 minutes.
Stir in kidney beans and chopped peppers and cook for 4 minutes.
Add tinned tomatoes and 500ml beef stock to cover the meat.
Season with salt and pepper and bring to a rapid simmer.
Lower heat and simmer for 2 hours until the sauce is thickened.
Stir in grated chocolate until melted.
Serve over cooked rice with coriander and soured cream garnish.