HOT-OR-NOT CHILLI CON CARNE

This family-friendly chilli comes with an optional stir-in salsa, for those that love the heat. If you’re feeling bold, try a Scotch bonnet or habanero chilli in the salsa.

Hands-on time 30min. Cooking time about 3hr 20min. Serves 6

◆ 2tbsp vegetable oil ◆ 1kg (2lb 3½oz) beef brisket or casserole steak, cut into 2.5cm (1in) chunks ◆ 2 large red onions, chopped ◆ 4 garlic cloves, crushed ◆ 2tsp ground cumin ◆ ½tsp ground cloves ◆ 2tsp sweet smoked paprika ◆ 2tsp dried oregano ◆ ½ x 90g jar ancho chilli paste ◆ 500ml (17fl oz) beef stock ◆ 2 x 400g tin plum tomatoes ◆ 2 x 400g tins red kidney beans, drained and rinsed for the hot salsa, optional ◆ 3 ripe tomatoes, finely chopped ◆ 2-3 red chillies, deseeded and finely chopped ◆ 1tbsp lime juice ◆ 2tsp caster sugar to serve ◆ Spring onions, sliced ◆ Cheddar cheese, grated ◆ Sour cream

1 Preheat oven to 170°C (150°C fan) mark 3. Heat oil in a large casserole dish (that has a lid) over high heat and brown the beef all over – do this in batches. Transfer browned beef to a bowl using a slotted spoon.

2 Reduce heat to low, add onions and cook gently for 7-8min until slightly softened. Add garlic, spices and oregano, and cook for 2-3min, stirring.

3 Return beef to the dish with ancho paste, stock and tomatoes. Bring to the boil, cover with a lid and cook in oven for 2hr. Stir in kidney beans and return to the oven, uncovered, for 1hr, until beef is tender. Check seasoning.

4 To make the salsa, mix the ingredients. Serve the chilli with the salsa (if making), spring onions, cheese and sour cream on the side.

PER SERVING 587cals, 46g protein, 32g fat (12g saturates), 24g carbs (11g total sugars), 10g fibre

GET AHEAD Prepare to end of step 3 up to 3 days ahead. Cool completely, cover and chill. To serve, reheat to piping hot in the casserole dish and check seasoning. Complete recipe.