Who doesn’t love a chilli, and now we’re heading into Autumn and cooler nights there’s every excuse for a gorgeous warming one-pot. Chilli can be a quick and easy knock-up meal when you make it with mince, but this is a slower and longer affair. Using braising beef and cooking low and slow makes for an extra unctuous spicy stew, which is great served with rice, sweet potatoes or wraps. It can be easily tarted up with a few extras for lovely dinner party dish.

Serves 8-10

Ingredients

3 tbsp olive oil

1.2kg braising beef – diced into good sized chunks

3 red onions, sliced

3 red chillis, finely chopped

2 cloves of garlic, crushed

2 tbsp ground cumin

3 tbsp smoked paprika

3 tbsp plain flour

3 tbsp tomato puree

3 tbsp ketchup

300ml red wine

500ml fresh beef stock

1 can chopped tomatoes

2 cans aduki, kidney or black beans

Method

Heat the oven to 140.  Put 2 tbsp of the oil into a heavy based oven-proof casserole dish and heat on the hob. Season the beef, add it to the pan and brown it all over. Remove to a plate, then heat the final tbsp of oil and gently saute the onions until soft. Add the garlic and chillis, cumin and smoked paprika and fry for few more minutes. Return the beef to the pan, sprinkle over the flour, add the tomato puree and ketchup and stir well. Pour in the red wine and bring to a simmer. Allow to simmer for a few minutes, then add the beef stock and chopped tomatoes, cover and transfer to the oven. Cook for 3 hours – check after 2 hours, and remove the lid if there is still a lot of liquid. Add the beans for the final half hour of cooking.

Serve with rice or baked sweet potatoes and top with sour cream, avocado and coriander.