1Place the beef in a bowl and toss with the flour to coat evenly
2Heat 1tbs of the oil in the Chef ’s Casserole pan over a high heat and seal the beef in batches then set aside
3Heat 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. 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
4Check the meat is tender then uncover and simmer for 15 minutes until reduced slightly
5Add 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
6Garnish with sliced chilli and fresh coriander and serve with rice and a squeeze of fresh lime
7TIP: 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.