For the chili beans, fry the minced meat in oil for 3-4 minutes at high temperature, then add the chopped onion and garlic. Season with salt and pepper, add the tomato puree, and fry with that too. Sprinkle with the spices, add the chocolate, pour over the stock and canned tomatoes, then cook for 20 minutes. At this point, add the beans and cook for another 10 minutes.

Cook the pasta in plenty of salted water until al dente and drain. In a saucepan, sauté the flour in the melted butter for 2 minutes, pour in the milk, salt, pepper, and cook a lump-free bechamel sauce, then grate the cheese and mix in the pasta. 

Place the cheese dough on the bottom of a medium baking sheet, add the chili beans, sprinkle with grated cheese, and bake in a 200 degree oven for 25-30 minutes.

• Preparation time: 60 minutes
• Baking time: 30 minutes
• Total: 90 minutes

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