Preheat the oven to 200˚C/360˚F.

In a non-stick pan add the spices and toast them lightly until they release their aroma. Do this for 2 to 3 minutes, then reserve on the side.

Lightly rub the red peppers and tomatoes with half of the olive oil and place them on a baking tray. Roast in the oven for 35 minutes.

Meanwhile, in a large cast-iron casserole dish add the remaining olive oil and heat up over high heat. Season the beef chunks with salt and pepper, then sear the meat into small batches. This will make sure your meat gets good colour. Once one batch is ready, remove it from the pan and place it in a bowl on the side. Repeat until all your meat is browned.

Add a little more olive oil into the same cast iron pan and fry the onions slowly over low heat for 8 to 10 minutes, stirring from time to time. Add the garlic and the dried oregano, then continue to cook for another 5 minutes.

When ready, take the roasted veggies out of the oven and remove the stalks and seeds from the peppers but keep the charred skins. Place them in a blender with the toasted spices, the Chipotle Paste, fish sauce, soy sauce, balsamic vinegar, tomato puree and brown sugar. Blend into a smooth sauce.

Now place the beef and any meat juices back into the casserole dish with the fried onion mixture. Pour in the chipotle sauce, add the coffee, the chicken stock, a good pinch of salt and freshly ground black pepper. Bring everything to a boil, then reduce the heat to medium and simmer with a lid on for 2½ hours.

This is a good time to prepare the chipotle corn bread recipe.

After 2½ hours of simmering, remove the lid and check if the beef is tender by testing a little piece. Finally, add two pouches of Cantina Beans with their juices and stir in. Let it cook all together for a further 30 minutes over medium heat, with the lid off.

Serve your ultimate chilli con carne while it’s nice and hot. Add a drizzle of sour cream on top, a bit of coriander, red chilli, and serve with slices of warm chipotle cornbread ready to dip in.