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Use chunks of stewing beef in your chili con carne for a more hearty and filling dish. Serve with rice and coriander, or crispy potato.

Serves: 4
Preparation Time: 10 minutes
Cooking Time: 2 hours or until meat is tender

INGREDIENTS:

1-2 tbsp olive oil, plus extra if needed
14 oz diced stewing beef
1 onion, finely chopped
2 garlic cloves, finely chopped
1½ tsp ground cumin
1-2 tbsp chipotle paste (or gluten-free alternative), depending on how spicy you like it
14 oz can kidney beans in chili sauce
14 oz can chopped tomatoes
1 lime, zested and cut into wedges
Handful coriander, leaves only, chopped

METHOD:

Heat the oil in a large pan and cook the beef chunks for a few minutes on each side until browned all over. Remove from the pan and set aside.

Add the onion to the pan, with extra oil if needed, and cook until softened.

Stir in the garlic, cumin and chipotle paste, and cook for 1 minute. Use a sieve or strainer for the kidney beans, reserving the sauce. Add this sauce, along with the chopped tomatoes and a can full of water, to the pan.

Stir well, then put the meat back into the pan. Bring up to a simmer, then cook, covered, for 2 hrs or until the beef is tender (or cook in the oven for 3 hours at 325°F/160°C/Gas mark 3).

Add the reserved kidney beans and lime zest, season and warm through. Serve with a scattering of coriander leaves, the lime wedges to squeeze over, and your choice of rice, wedges, or bread.