Slow-cooked chilli con carne recipe
 A slow cooked chilli con carne served with refried beans, soured cream, cheese and avocado. It's got everything you could ask for. 4 tbsp olive oil1kg/2lb 4oz beef brisket, cut into 4cm/1½in dice2 onions, finely sliced6 garlic cloves, chopped1 tsp cumin seeds1 tsp coriander seeds1 tsp dried oregano6 dried ancho chillies, soaked in a little boiling water for half an hour, chopped and water reserved2 bay leaves5 allspice berries4 beef tomatoes, roughly chopped2 tbsp brown sugar3 tbsp cider vinegar500ml/18fl oz beef stock 4 tbsp olive oil 1kg/2lb 4oz beef brisket, cut into 4cm/1½in dice 2 onions, finely sliced 6 garlic cloves, chopped 1 tsp cumin seeds 1 tsp coriander seeds 1 tsp dried oregano 6 dried ancho chillies, soaked in a little boiling water for half an hour, chopped and water reserved 2 bay leaves 5 allspice berries 4 beef tomatoes, roughly chopped 2 tbsp brown sugar 3 tbsp cider vinegar 500ml/18fl oz beef stock 150g/5½oz soured cream150g/5½oz white cheddar, grated (or feta cheese, crumbled)2 avocados, flesh diced1 red onion, thinly sliced2 tbsp fresh coriander, roughly chopped200g/7oz refried black beans 150g/5½oz soured cream 150g/5½oz white cheddar, grated (or feta cheese, crumbled) 2 avocados, flesh diced 1 red onion, thinly sliced 2 tbsp fresh coriander, roughly chopped 200g/7oz refried black beans Method Preheat the oven to 170C/150C Fan/Gas 3½.Place a large ovenproof dish over a medium heat and add the oil. Brown the brisket all over, then the add the onions, garlic, cumin, coriander and oregano. Fry for 1-2 minutes over a high heat.Stir in the chopped, soaked chillies with the soaking water. Add the bay leaves, allspice berries, tomatoes and sugar. Cook until the ingredients begin to caramelise, then add the vinegar. Add the beef stock, but make sure the level doesn't rise above the ingredients. Place a lid on the pot and cook in the oven for 3-4 hours. It should look blackened on the top. Once cooked, shred the brisket and stir well.Divide the brisket between four bowls and top with the soured cream, cheese, avocado, red onion, fresh coriander and refried black beans. Preheat the oven to 170C/150C Fan/Gas 3½. Preheat the oven to 170C/150C Fan/Gas 3½. Place a large ovenproof dish over a medium heat and add the oil. Brown the brisket all over, then the add the onions, garlic, cumin, coriander and oregano. Fry for 1-2 minutes over a high heat. Place a large ovenproof dish over a medium heat and add the oil. Brown the brisket all over, then the add the onions, garlic, cumin, coriander and oregano. Fry for 1-2 minutes over a high heat. Stir in the chopped, soaked chillies with the soaking water. Add the bay leaves, allspice berries, tomatoes and sugar. Cook until the ingredients begin to caramelise, then add the vinegar. Add the beef stock, but make sure the level doesn't rise above the ingredients. Place a lid on the pot and cook in the oven for 3-4 hours. It should look blackened on the top. Once cooked, shred the brisket and stir well. Stir in the chopped, soaked chillies with the soaking water. Add the bay leaves, allspice berries, tomatoes and sugar. Cook until the ingredients begin to caramelise, then add the vinegar. Add the beef stock, but make sure the level doesn't rise above the ingredients. Place a lid on the pot and cook in the oven for 3-4 hours. It should look blackened on the top. Once cooked, shred the brisket and stir well. Divide the brisket between four bowls and top with the soured cream, cheese, avocado, red onion, fresh coriander and refried black beans. Divide the brisket between four bowls and top with the soured cream, cheese, avocado, red onion, fresh coriander and refried black beans.