Add geera, all spice and clove to a spice grinder then grind into a fine powder.

Combine mixture with paprika and chili powder then set aside.

Add minced beef to a pan then cook for approximately 10 minutes. Use a spoon or spatula to break the minced beef into small pieces.

Once water has started evaporating from the beef, season with salt and black pepper then continue to cook the beef until the fat starts to render and the beef starts to caramelize and get a rich, brown color.

Add oil to a pot then sauté onion, garlic and celery for 4 to 5 minutes.

Add spice blend to the pot then toast spices with aromatics for 30 to 45 seconds.

Add cooked minced beef to the pot then combine well.

Add tomatoes, tomato paste, cocoa and kidney beans to the pot along with Angostura Cocoa Bitters.

Season mixture with salt and black pepper.

Add water to the pot along with scotch bonnet pepper then combine gently.

Bring pot to a boil on medium-high heat then reduce to lowest flame.

Cover pot then simmer for 45 minutes to 1 hour.

Turn off heat then finish with fresh shadon beni leaves.

Serve & Enjoy!