You could do your Baked Chilli in a slow cooker or a pot, but in my experience wrapping it in foil, putting it in a baking dish and letting it do its thing in the oven offers the least risk of the sauce catching and blackening the stew. If you don’t have time to watch a pot for two hours, I recommend this route. 600g stewing beef (chuck), cut into 3cm cubes 2 tbsp chilli powder ½ tsp cayenne pepper 1 tbsp cumin seeds ¼ tsp ground cinnamon 1 tsp dried oreganum ½ tsp black pepper 2 tsp salt 1 tbsp extra-virgin olive oil 1 onion, chopped 2 celery stalks, chopped 2 garlic cloves, chopped 1 jalapeño chillies, seeded and chopped 1 tsp tomato paste 1 cup beef stock or broth
1 x 400g tin chopped
tomatoes 2 bay leaves ½ handful coriander, chopped ½ handful flat-leaf parsley, chopped 2 spring onions, chopped
Sour cream, to serve Limes, to serve
1. Preheat the oven to 160°C.
2. In a large mixing bowl, mix the beef with the chilli powder, cayenne pepper, cumin, cinnamon, oreganum, pepper and salt.
3. Heat the olive oil in a large pan and add the beef cubes. Only add sufficient cubes to cover three-quarters of the base of the pan, otherwise they won’t brown nicely.
4. Cook the meat cubes on each side until they’re dark brown, then repeat with the remaining cubes and set them aside.
5. In the same pan, add the onion and celery and sauté them until soft. Add the garlic and jalapeño, and cook until fragrant.
6. Finally, return the beef to the pan and add the tomato paste, stock or broth, chopped tomatoes and bay leaves, and bring to the boil.
7. Spoon everything into a baking dish and wrap it in tin foil (or just put the lid on, if the pot is ovenproof) and put it in the oven for 2 hours.
8. After 2 hours, remove the cover, stir through the herbs and scatter with spring onions before serving. Serve with a dollop of sour cream and a twist of fresh lime.