Heat large heavy-based saucepan over high heat and cook mince, breaking up with the back of a spoon until brown, transfer to a plate. Add chorizo to saucepan and cook for 2 minutes or until starting to brown, add onions, garlic and jalapeños and cook for 2 minutes.
Return meat to pan with stock, tomatoes, chocolate, vinegar, beans, spice mix and season to taste with sea salt and freshly ground black pepper. Bring to the boil, reduce heat and simmer for 10-15 minutes.
