2 medium onions

1 clove garlic

Olive oil

2 teaspoons chilli powder

1 heaped teaspoon ground cumin (or crushed cumin seeds)

Sea salt and freshly ground black pepper

455 grams chuck, minced or ground

200 grams sun-dried tomatoes in olive oil

1 fresh red chilli, deseeded and finely chopped

400 grams  cans chopped tomatoes

1/2 stick cinnamon

5 table spoons  water

400 grams cans red kidney beans, drained

If you are going to use the oven method, preheat the oven to 300 degrees F (150 degrees C).

Chop up the onions and garlic in the food processor and fry in some olive oil until softened. Add the chilli powder and cumin and a little seasoning.

Chop up the meat in the processor and add to the pan, cooking it until slightly browned.

Place the sun-dried tomatoes and Chilli in the processor with the oil and blend to form a paste. Add these to the beef with the tomatoes, cinnamon stick, and a wineglass of water. Season a little more, if need be.

Bring to the boil, cover with greaseproof paper and a lid, then either turn the heat down to simmer and cook for 1 1/2 hours or transfer the pan to the oven for about 1 1/2 hours.

Add the red kidney beans 30 minutes before the end of cooking time.