* ¼ cup of Olive oil
* Freshly ground black pepper
* 4 large leeks, trimmed and chopped (4 cups)
* 500 g (1 lb 2 oz) Minced beef (''Ground beef'')
* 500 g (1lb 2 oz) Minced Pork (''Ground pork'')
* 2 teaspoons Sea salt
* 4 heaped tablespoons of unsmoked paprika powder
* 2 scant fresh Cumin seeds, Toasted and Ground to a powder in a Coffee grinder
* 2 scant tablespoons Dried Mexican oregano
* 2 tablespoons unsweetened Cocoa powder (Green & Black's or similar quality product)
* 1 large whole stick of cinnamon bark to be removed and discarded after cooking
* 1.5 teaspoons of Ancho chilli powder
* 2 teaspoons of Chilli chipotle flakes
* Good shake of Louisiana hot pepper sauce
* Good shake of lime juice
* 4 cups Passata (tomato)
* 3 cups Beef stock
* 8 Garlic cloves, peeled and crushed
* 1 to 3 tablespoons of coarse Yellow cornmeal for thickening
* 2 cans Red kidney beans, drained


===Method===
* In a Wok or large Frying pan, heat the Oil and add a grind of black pepper then gently cook the leeks for 20 minutes until soft - don't brown them.
* Meantime, in a separate pan, add a small amount of the Oil from the Onions, just to prevent the Meat from sticking and add the Pork, Beef and salt. Saute for 10 minutes, draining any liquid after cooking.
* Add the Onions and meat to the sous-vide or slow cooker.
* Stir in the Chili, hot pepper sauce, paprika powder, Cumin, Oregano, Cocoa powder and Cayenne pepper, beans and crushed garlic, Beef stock and passata, set the cooker to 65° C [149° F], seal as best you can and cook for 24 hours.
* Taste for seasoning and thicken with Cornmeal if required.

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