Hot-or-not chilli con carne

This family-friendly chilli comes with an optional stir-in salsa for those who love a little extra heat. SERVES 6 PREP 30min COOK about 3hr 20min

• 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 tins plum tomatoes

• 2 x 400g tins red kidney beans, drained and rinsed FOR THE 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, lidded casserole dish over a high heat and brown beef in batches. Transfer beef to a bowl with a slotted spoon.

2 Reduce heat to low, add onions and cook 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 Mix the salsa ingredients. Serve chilli with the salsa

(if making), spring onions, cheese and sour cream.

GET AHEAD Prepare to end of step 3 up to 3 days ahead. Cover, cool, then chill. Reheat on the hob until piping hot.

PER SERVING: CALS 587; FAT 32G; SAT FAT 12G; CARBS 24G