• Beef stock (1L)
  • 2 real dried chillies, sweet and smoky
  • 1 pound well marbled braising steak
  • 1 onion
  • 2 cloves of garlic
  • 1 tablespoon of paprika
  • 2 teaspoons of cumin seeds
  • 2 teaspoons of dried oregano
  • 1 tablespoon of tomato purée
  • 1 cinnamon stick
  • 1 teaspoon of cinnamon powder
  • A handful of mature cheese, grated
  • A handful of fresh coriander, leaves torn
  • 2 avocados, flesh removed and sliced
  • Bag of corn tortilla chips


  1. Preheat the oven to 320°F (160°C)
  2. Heat 100 milliliters of the stock to a simmer and add the dried chillies for 5 minutes.
  3. Blitz the 100 milliliters of stock and chillies to a thin sauce.
  4. Cut the steak into big chunks.
  5. Dice the onion and finely chop the garlic.
  6. Heat a glug of oil in a ovenproof dish, then chuck in the steak and brown all over.
  7. Add the onion, garlic, paprika, cumin seeds and oregano to fry gently until the onion is soft.
  8. Stir in the tomato purée and coat the meat.
  9. Pour over the chilli beef stock and the remaining regular stock then add the cinnamon powder and stick.
  10. Cover the dish and cook in the oven for 3 hours.
  11. Remove the beef from the sauce and put the dish on the hob.
  12. Bubble the sauce over a high heat until it reduces and thickens.
  13. Return the beef to the dish and scatter over the coriander.
  14. Serve the chilli with the avocado, cheese and corn chips.