I prefer to use chunks of braising steak to mince – it looks better and gives you something to chew on. Just make sure to brown the meat well first – this is very important – the deeper the colour, the better the flavour. It takes around two hours to cook, so I always make sure to make a large batch, then freeze the leftovers for emergency weekday dinners.
Heat a little rapeseed oil in a large oven-proof casserole dish. Brown the meat on all sides. It will take around 10 minutes.
In the meantime, wash and trim the vegetables.
Take the browned meat out of the pan and set aside. Add chopped onions to the same pan and fry until softened and lightly coloured.
Add finely chopped carrots, garlic, leeks, chilli and celery sticks. Add sliced mushrooms, cover the pan with a lid and cook on low gas for 8 minutes.
Add the cumin, paprika, cinnamon stick, bay leaves, tinned tomatoes, chickpeas and red kidney beans. Cover with beef stock and stir. Once it’s started to boil, transfer to the oven and cook for 1 hour.
Take the pan out of the oven, stir the chilli carefully, add a splash of balsamic vinegar and Worcester sauce. You can add some of your favourite chilli sauce to taste. Put back in the oven for another hour.
Check if the meat is tender and falling apart. Cook for another half an hour if necessary.
Add salt and pepper to taste.
Serve with cooked rice and a dollop of sour cream.