Start by seasoning 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. Cook for 3-4 mins, then add the cumin, cinnamon, bay leaf, chili powder and oregano. Cook for 1-2 mins, then return the browned mince to the pan along with the tomatoes, beans, puree 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 the soy sauce, then add the sugar and grated chocolate. Serve with rice, and garnish with some fresh coriander, soured cream and some grated cheddar cheese.