Instructions: To make the chilli: Heat a large frying pan over a moderate heat and saute the beef pieces in the oil until evely browned.

Meanwhile in a large casserole, saute the onion and garlic in the remaining oil, until soft and just lightly browned. Add the cumin, chilli powder, jalepenos, and the oregano, and cook for 3 minutes.

Now the remaining ingredients, except for the black beans. Bring to the boil, and then lower the heat, and simmer for 1 1/2-2 hours, or until the meat is very tender and the sauce nicely reduced. Finally add the drained black beans, and cook out for another 15 minutes.

To make the salsa: First scald the chopped red onion by pouring 500ml

(18fl oz)of boiling water over it. Then immediately drain through a sieve. Now combine all the ingredients and allow the flavours to combine for at least 1/2 hour before using.

Or try this: Take a fresh baguette or ciabatta, preferably a day old, and slice in half length wise. Toast under the grill, and place a generous piece on a warmed plate. Ladle some of the chilli onto the bread, sprinkle with grated cheese, and toast under a hot grill for a couple of minutes, until the cheese is melting and bubbling. Serve at once.

Make a vegetarian chili by removing the beef, and bulking up the chilli with sauted courgette, and/or eggplant.

Tips: A chilli only gets better with a day in the fridge. The flavours get a chance to really blend together and develop. Some skinned, seeded, and diced tomato would go very nicely in the salsa.

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