Hairy Bikers' Tex-Mex beef chilli recipe
 This Tex-Mex beef chilli is the perfect comfort food for feeding a crowd. Delicious served with flatbreads. 4 tbsp beef dripping or lard1kg/2lb 4oz braising steak, cut into large chunks2 onions, finely chopped4 garlic cloves, finely chopped1–3 fresh jalapeño chillies, finely chopped, to taste2–3 tsp chilli powder, to taste1 tsp smoked chilli powder, such as chipotle1 tbsp ground cumin1 tbsp ground coriander1 tsp ground cinnamon1 tbsp dried oregano2 tbsp light brown sugar2 tbsp tomato purée400g tin chopped tomatoes100ml/3½fl oz strong coffee500ml/18fl oz stout or porter3 x 400g tins red kidney, pinto or black beans (a mixture is nice), drained and rinsedsalt and freshly ground black pepper 4 tbsp beef dripping or lard 1kg/2lb 4oz braising steak, cut into large chunks 2 onions, finely chopped 4 garlic cloves, finely chopped 1–3 fresh jalapeño chillies, finely chopped, to taste 2–3 tsp chilli powder, to taste 1 tsp smoked chilli powder, such as chipotle 1 tbsp ground cumin 1 tbsp ground coriander 1 tsp ground cinnamon 1 tbsp dried oregano 2 tbsp light brown sugar 2 tbsp tomato purée 400g tin chopped tomatoes 100ml/3½fl oz strong coffee 500ml/18fl oz stout or porter 3 x 400g tins red kidney, pinto or black beans (a mixture is nice), drained and rinsed salt and freshly ground black pepper fresh chillies, sliced fresh coriander, chopped avocado, diced cheese, grated soured cream fresh chillies, sliced fresh coriander, chopped avocado, diced cheese, grated soured cream Method Heat half of the fat in a large casserole. Season the beef with salt and pepper and sear it in the casserole until well browned – you will probably have to do this in three or four batches. Transfer the beef to a plate.Heat the remaining oil in the casserole and add the onion. Fry for a few minutes over a medium–high heat, until it takes on some colour, then add the garlic, chilli, chilli powders, cumin, ground coriander, cinnamon, oregano and sugar. Stir until the spices make a rough paste with the oil and then add the tomato purée. Keep stirring until the tomato purée and the oil starts to separate. It should smell spicy and slightly caramelised from the sugar. Return the meat to the casserole and add the tomatoes, coffee and stout. Bring to the boil, stirring thoroughly to combine all of the ingredients. Reduce the heat, partially cover and leave to simmer for 1 hour. Add the beans and season with salt and pepper. Continue to simmer for 1–2 hours, until the meat is very tender and the sauce well reduced. Serve with flatbreads all the garnishes on the side, if using. Heat half of the fat in a large casserole. Season the beef with salt and pepper and sear it in the casserole until well browned – you will probably have to do this in three or four batches. Transfer the beef to a plate. Heat half of the fat in a large casserole. Season the beef with salt and pepper and sear it in the casserole until well browned – you will probably have to do this in three or four batches. Transfer the beef to a plate. Heat the remaining oil in the casserole and add the onion. Fry for a few minutes over a medium–high heat, until it takes on some colour, then add the garlic, chilli, chilli powders, cumin, ground coriander, cinnamon, oregano and sugar. Stir until the spices make a rough paste with the oil and then add the tomato purée. Keep stirring until the tomato purée and the oil starts to separate. It should smell spicy and slightly caramelised from the sugar. Heat the remaining oil in the casserole and add the onion. Fry for a few minutes over a medium–high heat, until it takes on some colour, then add the garlic, chilli, chilli powders, cumin, ground coriander, cinnamon, oregano and sugar. Stir until the spices make a rough paste with the oil and then add the tomato purée. Keep stirring until the tomato purée and the oil starts to separate. It should smell spicy and slightly caramelised from the sugar. Return the meat to the casserole and add the tomatoes, coffee and stout. Bring to the boil, stirring thoroughly to combine all of the ingredients. Reduce the heat, partially cover and leave to simmer for 1 hour. Add the beans and season with salt and pepper. Continue to simmer for 1–2 hours, until the meat is very tender and the sauce well reduced. Return the meat to the casserole and add the tomatoes, coffee and stout. Bring to the boil, stirring thoroughly to combine all of the ingredients. Reduce the heat, partially cover and leave to simmer for 1 hour. Add the beans and season with salt and pepper. Continue to simmer for 1–2 hours, until the meat is very tender and the sauce well reduced. Serve with flatbreads all the garnishes on the side, if using. Serve with flatbreads all the garnishes on the side, if using.