This spicy beef chilli recipe is deliciously warming and perfect for tucking into on a cool autumn evening. Served with a smoky sweetcorn salsa and fresh coriander, it's a hearty dish the whole family will love.
- Heat 1 tbsp of the olive oil in a large casserole dish and gently fry the onion for 5 minutes until softened. Add the chilli, garlic, spices and oregano and fry for a further 2 minutes. Turn the heat up and add the remaining oil and mince, season.
- Brown the meat well, breaking it up with a wooden spoon. Add the tomato purée and cook over a medium heat for 2 minutes. Stir through the tinned tomatoes and the beef stock to cover. Bring to the boil, cover with a lid and simmer over a low heat for 1 hour, stirring occasionally.
- Meanwhile, make the charred corn. Heat a griddle pan or frying pan over a high heat. Brush the corn with the oil and griddle or fry for 15 minutes, turning now and then, until charred all over and tender. Remove from the heat and cool a little before holding the cob firmly and cutting away the kernels with a knife. Mix with the remaining ingredients and season with a little salt, cover and set to one side.
- Remove the lid from the chilli and stir through the red peppers, black beans and a splash more liquid, if it needs it. Cook for a further 30 minutes or until the sauce is reduced to your liking. Scatter with the coriander and serve with the charred corn salsa.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.