Heat some oil in a heavy bottom casserole pan until smoking hot. Add your meat in batches and brown until there is a lot of colour on them. Set aside. Don't overcrowd the pan as they will boil, and if that happens you'll get liquid instead of caramelised flavour.
Whilst the meat is browning, cover the dried chillis in boiling water to reconstitute them. Do this for about 10-15 minutes until they are soft, then drain off most of the water and whizz in a processor to make a paste.
Once you've finished browning the meat (which has been set to one side), turn the heat down and splash a tablespoon more oil in the pan and soften the carrots, onions, garlic in the pan - soften them for about 15 minutes.
Add a teaspoon of chilli paste (this amount gives a nice background heat that our kids could manage add more if you like it hot) and the spices. Return the meat to the pan. Cook the paste and spices out for a few minutes.
Pour in beer and stock, tip in the kidney beans and bring to boil. Now turn down heat to a simmer and slow cook for 2 hours.
Once 2 hours is up, take the lid off and cook for another hour, uncovered (to reduce the liquid).
For the last 15 minutes or so, turn up the heat to bubble away and reduce the sauce - last of all, add the chocolate. You'll notice the sauce goes nicely glossy. Season to taste. Serve with hot jackets, a dollop of sour cream, some more paste on top for grown ups and plenty of coriander. (I don't serve grated cheese with this chilli as the thought of cheddar and chocolate just isn't pleasant!)