Mexican beef chilli

• sunflower oil↗up to 6 tbsp tbsp
• stewing beef↗4kg kg
• white onions↗4

  sliced

• chipotle paste↗4 tbsp tbsp
• garlic cloves↗8

  crushed

• ginger↗50g g

  grated

• ground cumin↗1 tbsp tbsp
• ground cinnamon↗2 tsp tsp
• plain flour↗1 tbsp tbsp
• beef stock↗2l l
• chopped tomatoes3 x 400g cans cans
• dried oregano↗1 tbsp tbsp
• kidney beans↗5 x 400g cans pinto or cans

  drained

Step-by-step instructions

1. 1

   Heat a small drizzle of the oil in an extra-large flameproof dish. Brown the meat in batches, adding a drop more oil, remove from the dish and set aside. Add 1 tbsp oil to the dish, then the onions, and cook for 7-10 mins or until caramelised.

2. 2

   Stir the chipotle paste, garlic, ginger, cumin, cinnamon and flour in with the onions and cook for a couple of mins. Gradually add the stock, stirring all the time, so it’s fully mixed in with the other ingredients. Add the tomatoes and oregano, season and simmer for 10 mins.

3. 3

   Now tip in the beef, cover and simmer very gently for about 1 hr 45 mins until tender, removing the lid and adding the beans for the final 15 mins. If the sauce is thin, let it boil down for a further 5-10 mins with the lid off. Before serving, adjust the seasoning. Serve with the garlic bread and salsa.