Ultimate Chilli

This recipe combines rib-eye steak with kidney beans, chickpeas and spices to make a hearty dish that feeds a crowd.

1. Put a large pot or flameproof casserole over a medium heat and add the oil. Add the onion, garlic, carrots, celery and peppers, then stir in the chilli powder, paprika, cumin and cinnamon. Fry for 7-8 minutes, stirring now and then, until the vegetables are tender.
2. Add the meat to the pan and fry gently until lightly browned (about 5 minutes), stirring regularly. Pour in the chopped tomatoes and 250ml water (swill in the empty tomato tins, then add to the chilli to get all the tomato juice out).
3. Add the Worcestershire sauce and treacle. Bring to the boil, then reduce the heat and simmer for about 45 minutes, stirring every now and then. Add the kidney beans and chickpeas and simmer for another 15 minutes.
4. Season with salt and black pepper to taste, then serve in deep bowls with plenty of crusty bread or tortilla chips, coriander and a dollop of crème fraîche, if you like.

2 tbsp rapeseed oil

1 large onion, finely chopped

3 garlic cloves, finely chopped

3 small carrots, finely chopped

2 celery stalks, finely chopped

2 red peppers, finely chopped

2 tsp hot chilli powder

1 tsp smoked paprika

2 tsp ground cumin

Good pinch of cinnamon

500g rib-eye steak, finely chopped, fat removed

2 x 400g tins chopped tomatoes

1 tbsp Worcestershire sauce

1 tbsp treacle

1 x 400g tin each kidney beans and chickpeas, drained and rinsed

Crusty bread and crème fraîche to serve