1Place the beef in a bowl and toss with the flour to coat evenly.
2 Heat 1tbs of the oil in the casserole pan over a high heat and seal the beef in batches then set aside.
3 Heat the remaining oil in the pan, add the onion and fry gently for 4-5 minutes without browning then add the garlic, dried chilli, chopped fresh chilli, oregano and ground spices.
4 Cook while stirring for another 1-2 minutes then tip the meat back into the casserole and pour over the stock. The liquid should almost cover the meat. Turn down to a gentle simmer, cover with the lid and cook slowly for one hour, stirring occasionally.
5 Check the meat is tender then uncover and simmer for 15 minutes until reduced slightly.
6 Add the chopped tomatoes, tomato puree, green pepper and beans. Season with black pepper and simmer for a further 30-45 minutes until the meat is tender and the sauce has reduced.
7 Garnish with sliced chilli and fresh coriander and serve with rice and a squeeze of fresh lime.
8 TIP: If you prefer, at the end of step 3, place the casserole dish into a preheated oven at 170°C with the lid on and cook for one hour. If you have some chilli left, refrigerate for up to two days, then heat thoroughly and serve in wraps as a tasty alternative.