Photograph: Jonathan Gregson
- 3 tbsp olive oil
- 1.25 kg good-quality beef mince
- 2 large onions, chopped
- 1 red or green pepper, deseeded and chopped
- 2 tbsp Mexican spice blend
- 1 tbsp hot paprika
- 1 tsp ground cumin
- 1 tsp crushed dried chilli flakes (optional)
- 1 tsp coarsely ground black pepper
- 250 ml of your favourite beer
- 400 g tin chopped tomatoes
- 2 tbsp tomato purée
- 230 g tub fresh tomato salsa
- 410 g tin red kidney beans in water, drained and rinsed
- soured cream and chives or sliced spring onions, to serve
Heat a little of the oil in a large pan. Brown the mince in batches, moving it to a bowl as you go; set aside. Heat the remaining oil in the pan, add the onions and pepper and cook, uncovered, until the onions are soft and translucent.
Add the spices, the black pepper and a teaspoon of salt and cook for another minute or two, stirring.
Return the mince to the pan and add the beer, 300ml water, the tomatoes, tomato purée and salsa; bring to a boil.
Reduce the heat and simmer, covered, for about 2 hours, stirring now and then. Add a little more beer or water if it looks dry. Add the kidney beans for the final 15 minutes. Check the seasoning. You can cook it in the oven, too – simply cover the chilli and pop it in the oven at 180°C, fan 160°C, gas 4 and follow the cooking times above. To make this in a slow cooker, leave out the added water and cook on low for 8-10 hours.
Serve with soured cream topped with chives or sliced spring onions.
Get ahead: make up to 3 days ahead – it freezes well too.
Kitchen secret: you can make this in a slow cooker too, just leave out the added water and cook on low for 8-10 hours.