Chili con carne (for bonfire night)

Ingredients

• 700g beef chuck, cut into 1.5cm cubes
• 2 x 400g tins kidney beans, drained
• 1 x 400g tin chopped tomatoes
• 3 tbsp tomato paste
• 1 large onion, finely diced
• 4 cloves garlic, minced
• 2 chipotle chillies in adobo sauce, finely chopped, plus 2 tbsp of the sauce
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp ground cinnamon
• 1/2 tsp cayenne pepper
• 250ml beef stock
• 2 tbsp vegetable oil
• Salt and black pepper to taste
• 3 tbsp chipotle sauce (shop-bought or reserved adobo), for drizzling

Steps

1. 1

   Heat oil in a heavy-based pot over high heat. Season the beef and sear in batches until deeply browned on all sides, then set aside.

2. 2

   Reduce heat to medium, add the onion and cook for 5 minutes until soft. Add the garlic, cumin, smoked paprika, oregano, cinnamon, and cayenne, stirring for 1 minute until fragrant.

3. 3

   Stir in the tomato paste and chopped chipotle chillies with their adobo sauce, cook for 2 minutes, then add the tinned tomatoes and beef stock.

4. 4

   Return the beef to the pot, bring to a gentle simmer, cover, and cook on low heat for 1 hour 30 minutes, stirring occasionally, until the beef is tender and the sauce has thickened.

5. 5

   Add the kidney beans and simmer uncovered for a further 15 minutes, adjusting seasoning with salt and pepper.

6. 6

   Ladle into bowls and finish with a slow drizzle of chipotle sauce across the top before serving.