Tex-Mex beef chilli

Step 1

Heat half of the fat in a large casserole. Season the beef with salt and pepper and sear it in the casserole until well browned – you will probably have to do this in three or four batches. Transfer the beef to a plate.

Step 2

Heat the remaining oil in the casserole and add the onion. Fry for a few minutes over a medium–high heat, until it takes on some colour, then add the garlic, chilli, chilli powders, cumin, ground coriander, cinnamon, oregano and sugar. Stir until the spices make a rough paste with the oil and then add the tomato purée. Keep stirring until the tomato purée and the oil starts to separate. It should smell spicy and slightly caramelised from the sugar.

Step 3

Return the meat to the casserole and add the tomatoes, coffee and stout. Bring to the boil, stirring thoroughly to combine all of the ingredients. Reduce the heat, partially cover and leave to simmer for 1 hour. Add the beans and season with salt and pepper. Continue to simmer for 1–2 hours, until the meat is very tender and the sauce well reduced.

Step 4

Serve with flatbreads all the garnishes on the side, if using.