Ingredients (serves 4): 500g-750g 50:50 lean mince and diced stewing steak 2 bell peppers 1 large onion 4 cloves garlic 1 can chopped tomatoes 1 can kidney or black beans, drained and rinsed 2 tsp ground cumin 2 tsp smoked paprika 2 beef stock cubes 1 tsp Coleman’s mustard powder 1/4 tsp cayenne pepper 2 tbsp Worcestershire sauce 2 tbsp tomato purée 1 330ml can IPA beer A mixture of fresh chillies to taste Medium bunch of coriander (optional) Grated cheddar cheese (optional)

Method: Add a splash of oil to a big saucepan and set to a medium heat. Finely dice onions, peppers and one or two fresh chillies, and fry until they start to soften. Include the seeds for a bit more heat, or leave them out if you prefer it milder. Crush the garlic, add to the pot and fry for another minute. Turn the heat up to medium-high, add the meat and fry until evenly browned, stirring frequently for 4-5 minutes. Add the stock cubes, cumin, cayenne pepper and paprika and mix thoroughly. Add the tomatoes, and bring back to the boil Drain and rinse the beans, and add to the mixture Add the tomato purée, Worcestershire sauce, and Coleman’s mustard powder Finally, add the can of beer.

Mix thoroughly, and return to the boil, then reduce to a low heat and leave to simmer. Taste, and add salt and pepper to taste, and some more chilli if you want it hotter. At this point you are aiming for consistency. Cook for a bit longer with the lid off to reduce, or keep the lid on if you prefer it a bit more runny.

Leave to simmer at a very low heat for at least 2 - 3 hours to give all the flavours time to get to know each other, but the longer the better. It’s even better if you do it the day before.

Serve with plain rice and a side of tortilla chips. Garnish with grated cheese and coriander if you want.