Beef, black bean & pepper chilli

Season the beef and heat the oil in a large casserole dish (or similar heavy-based pan) over a medium-high heat. Add the beef and cook, turning often, until deeply browned on all sides (5-7 minutes); transfer to a plate and set aside.

Add the peppers and onion to the hot dish, cover and cook over a medium heat for 10 minutes, stirring occasionally, until softened. Fry for a further 5 minutes, uncovered, until starting to caramelise. Add the garlic and spices, cook for a few minutes more, then stir in the chilli paste, tomato purée, browned beef, stock, black beans and vinegar. Add a little more water, if needed, to cover the meat and vegetables.

Partially cover the dish with a lid, then bring to a gentle simmer (it’s important to cook the chilli on a low heat to keep the beef tender). Cook for 1 hour 30 minutes, stirring occasionally. Uncover and cook for a further 1 hour, stirring now and then, until thickened slightly and the beef is tender. Loosen with a touch more water, if needed. Taste and season, adding a splash more vinegar if liked. Scatter over the coriander and salad onions. Divide between bowls, topping with a spoonful of soured cream. This chilli keeps brilliantly – and the flavour actually gets even better with time! Store in the fridge, covered, for up to 5 days or freeze in portions for up to 3 months.