Place 1tsp of olive oil in frying pan over high heat. Add meat and cook for approximately 5 minutes until browned. Add to slow cooker.
Heat remaining oil and add onion and chilli until onion becomes transparent. Add garlic, cinnamon stick, cumin, allspice and cayenne pepper. Cook until fragrant, approximately 1 minute. Add flour and mix in. Add the spice mix to your slow cooker.
Mix in diced tomatoes, red kidney beans, stock cubes and water. Cover and cook on high for 4 hours or until meat is tender.
Remove cinnamon stick from your slow cooker and using 2 forks pull apart the meat so it becomes flakey. If your finding that it is not flaking away easily cook for another 10 to 20 minutes.
Mix through the chocolate and cook for another 5 minutes until the chocolate is melted. Season with salt and pepper.
Spoon into nice big bowls and sprinkle with coriander. Serve with warmed tortillas and sour cream.
If the Chilli becomes too thick towards the end of cooking add a splash of water to thin out.