Beef chilli and black beans

Take this old favourite to a new level with tender chunks of slow-cooked beef and smoky ancho chillies.

Serves 8 • Ready in 3 hrs 30 mins 2 dried ancho chillies 1 dried chipotle chilli (or a good pinch of flaked chipotle) 500ml beef stock 2-3tbsp sunflower oil 1.5kg beef stewing steak, cut into large chunks 2 red onions, peeled and chopped 3 sticks celery, chopped 5 garlic cloves, crushed 1-2 red chillies, sliced 2tsp ground cumin 2tsp smoked paprika 2 cinnamon sticks 2 x 400g cans chopped tomatoes 1tbsp tomato puree 2 x 400g cans black beans, drained and rinsed A little brown sugar

1 Soak the dried chillies in a large jug with the hot beef stock and set aside.

2 Heat the oven to 140C/Gas 1. Heat a little oil in a large casserole dish. Brown the beef in batches and set aside. Add the onions and celery and cook until softened. Remove the hydrated chillies from the stock and slice. Add to the casserole with the garlic, fresh chillies, spices and beef.

3 Pour over the stock, tomatoes and puree, stir well to mix. Bring to the boil then cover and transfer to the oven, and cook for 3 hrs, adding the beans, sugar and seasoning to taste for the final 30 mins. Serve with rice, sour cream and guacamole.

Per serving: 270 cals, 10g fat, 3g sat fat, 30g carbs >>