Step 1

Heat oil in a pan over medium-high heat. Add half the beef and cook for 3-4 minutes each side. Set aside. Repeat with remaining beef. Reduce heat to medium. Add onion, garlic and capsicum and cook, stirring, for 6-8 minutes.

Step 2

Return beef to the pan with the tomato, stock, coriander, cumin, oregano, cloves, chilli and cinnamon. Bring to the boil. Reduce heat to low and cook, covered, for 2 hours.

Step 3

Use tongs to transfer the beef to a plate. Use 2 forks to shred the meat.

Step 4

Bring the tomato mixture to the boil. Cook, uncovered, for 10 minutes. Add beef and cook for 2 minutes. Remove from heat. Season with salt and pepper.

Step 5

Divide chilli among serving bowls and top with cheddar, tomato, onion, avocado and sour cream. Serve with tortillas.