Texas chilli beef

In a large, heavy saucepan with a lid, brown the meat in the olive oil in batches and set aside. Turn the heat down to medium and sweat the onions, garlic and chilli until soft. Add the spices and herbs and cook out for a minute or two before returning the meat to the pan along with the stock or water.

Bring to a simmer, put the lid on, and cook for two to two-and-a-half hours, until the meat is tender.

Serve with guacamole, and if you really want to (and I usually do), some grated cheddar, diced tomato and red onion and a dollop of sour cream.