Try this retro version of chilli con carne and if you like use some rich, dark chocolate that will just add the right amount of sweetness to this spicy recipe. Use cheaper beef cuts such as stewing or braising steaks that are perfect for long, slow moist cooking.

This recipe serves 6 people and takes 10 minutes to prepare and 1½ hours to cook. Reheat any leftovers the next day until piping hot; the flavours will be even better!

Cooking equipment you will need:
a large casserole dish or saucepan with a lid
a chopping board
a sharp knife
a wooden spoon
a garlic crusher (if you have one)

Ingredients you will need:
2tbsp oil
450g Quality Standard boneless braising or stewing beef steaks
450g onions
2 garlic cloves
a large jar Mexican or chilli sauce
a red pepper
100g mushrooms
a can red kidney beans, drained, or if you want your chilli to stretch even further use two cans.
100g good quality plain chocolate
Handful fresh parsley

To prepare your ingredients:
Cut the beef into medium-sized cubes
Finely chop the onions
Finely crush or chop the garlic
Deseed and roughly chop the red pepper
Slice the mushrooms
Roughly chop the chocolate (if using)
Finely chop the herbs

To cook the recipe:
Heat the oil in the casserole dish or saucepan and brown the meat in batches for 4-5 minutes.

In the same frying pan add the onions and garlic and cook for a further 2-3 minutes

Stir in the Mexican or chilli sauce, the red pepper, mushrooms, drained red kidney beans and chocolate (if using)

Bring the sauce to the boil, reduce the heat, cover and cook for 1½ hours, stirring occasionally

Garnish with the fresh parsley and serve with plain rice, jacket potatoes, potato wedges or chips and vegetables or a green salad