Chilli Con Carne

Serves 4-6

• 500g (1lb 2 oz) braising beef steak, cut into small cubes, about 1cm (½ inch) square
• 1 large onion, chopped
• 1 green pepper, chopped
• 2 cloves of garlic, crushed
• Salt and black pepper
• 2 tsp hot chilli powder
• ½ tsp ground cumin or cumin seeds
• 1 tbsp vinegar
• 1 tsp sugar
• 1 tbsp tomato puree
• 100ml (4fl.oz) water or stock
• 1 can chopped tomatoes
• 1 can red kidney beans, drained
• 25g (1 oz) dark plain chocolate

Fry the beef until brown, and then add the onion, pepper and garlic and fry for a further 5 minutes. Season. Combine the chilli powder and cumin with the vinegar, sugar, tomato purée and stock. Add this mixture to the meat with the can of tomatoes. Bring to the boil.

2, 3 and 4 oven AGA: Transfer the covered pan to the Simmering Oven for 2 hours.

Stir in the drained, rinsed red kidney beans and the chocolate, reheat and serve with steamed rice.