Dice the onions. Dice the carrots. Dice the celery sticks. Dice the red peppers. Mince the garlic cloves. Drain the kidney beans.
- 1 Cut any very large pieces of meat to roughly bitesize portions.
- 2 Heat up the olive oil in a large saucepan over medium heat.
- 3 Add the meat, along with a pinch of salt and pepper to season, and fry for a couple of mintes until browned all over.
- 4 Use a slotted spoon to transfer to paper-towel lined plate; reserve the fat in the saucepan.
- 5 Add the diced celery, onion, carrots, red pepper and garlic to the reserved fat in the saucepan, still over medium heat.
- 6 Fry until they start to soften and caramelise, then add the chilli powder and paprika and stir through.
- 7 Add the chopped tomatoes, beef stock and the dried ancho chilli, and mix to combine.
- 8 Bring to a boil, then reduce the heat and leave the mix to simmer for 2 hours – or until the meat is tender and starting to pull apart.
- 9 For a milder flavour remove the ancho chilli part way through cooking.
- 10 Season as desired.
- 11 Keep stirring occasionally; if the mix sticks to the bottom of the pan or gets too thick, just add a splash of water to loosen it back up.
- 12 Add the drained kidney beans last, reduce the heat to low and cook for a further 10-12 mins.
- 13 Serve.