Chilli con carne

Method

1 Preheat the oven to 170°C (150°C fan, gas mark 3). Heat the oil in a flameproof casserole over a medium to high heat and brown the meat in two batches until well coloured on all sides. Remove from the pan with a slotted spoon and set aside in a bowl.

2 Lower the heat, add the onion and cook for a few minutes until soft and golden. Add the garlic, chillies and spices and cook, stirring, for a couple of minutes, then return the meat and juices to the pan and mix everything together. Pour in the stock and tomatoes, add the tomato purée and sugar, and season well. Bring to the boil, stirring, then cover and transfer to the oven. Cook for 1½hr, stirring halfway through.

3 Stir in the beans and red pepper, and continue cooking for 30min. Season to taste, then spoon into warmed bowls and top with soured cream, avocado and coriander. Serve with tortillas or rice on the side.

Cook's notes

Make this chilli the day before to allow the flavours to intensify. At the end of step 2, remove the dish from the oven and stir in the beans and red pepper. Leave to stand until cool; refrigerate overnight. Reheat on the hob for 15min or until piping hot.

To enrich the colour and flavour, stir in a square or two of chocolate in step 3. Lindt dark chocolate with chilli is especially good for this dish.