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To make the spice mixture, place all of the ingredients in a bowl and mix together until combined.
To make the chilli, heat the oil in a large saucepan and cook the beef in batches until golden brown.
Remove the beef from the pan and set aside.
Add the onions and fry until soft, then add the garlic and cook gently for another 5 minutes.
Add the spice mixture and cook for a couple of minutes, then add the bay leaves, beef, passata, stock, Worcestershire sauce, Tabasco, stout and black pepper.
Bring to the boil, then reduce the heat and cook gently, partly covered with a lid, for 2 hours.
Serve the chilli in bowls with soured cream, cheddar, onion and crushed crackers.