Chili con Carne

1 kg lean ground beef
1 can tomato paste
4 cloves garlic
1 onion (diced)
1 capsicum (chopped)
2 cubes beef stock
2 cans chopped tomatoes
1 can kidney beans
dark chocolate (grated)
chilli (to taste)
2 tsp paprika
1 tsp cayenne pepper
6 tbsp corn flour
½ cup water
basil
parsley
oregano
black pepper
worcester sauce
cumin
Tabasco sauce

1. Heat oil in a large saucepan over medium heat. Cook capsicum, and onion, until softened. Add the ground beef and cook until browned. Crumble over beef stock cubes; continue to cook for a few minutes.
2. Stir in chopped tomatoes, garlic, and tomato paste. Season with paprika, chili powder, cayenne pepper, basil, oregano, and parsley. Stir in salt and pepper.
3. Bring to a boil over high heat. Reduce heat to medium low. Cover, and simmer for 90 minutes, stirring occasionally.
4. Stir in kidney beans, and Tabasco sauce. Add the reserved tomato juice if more liquid is needed. Continue to simmer for an additional 30 minutes.
5. In a small bowl, whisk together the corn flour and water until smooth. Stir into chili, and cook for a further 10 minutes, or until chili has thickened up.