This slow-cooked beef and bean chilli con carne is perfect for the weekend. You can make a big batch of it and then freeze the leftovers.

To mix it up, bake yourself a potato and then spoon some of the chilli con carne mixture over the top. Serve with some coriander, lime and guacamole … Mmm!

Serves 6.

Ingredients

• 4 onions, chopped
• 3 carrots, chopped
• 4 celery stalks, trimmed, chopped
• 4 garlic cloves, chopped
• 1/4 cup (60ml) olive oil
• 2 each red and yellow capsicums, seeds removed, chopped
• 1 each red and yellow chillies, chopped, plus extra sliced red and yellow chilli to serve
• 600g beef brisket or chuck steak, cut into 3cm cubes
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tbsp smoked paprika
• 1 tbsp cocoa powder
• 3 x 400g cans chopped tomatoes
• 400g can adzuki beans
• 2 x 400g cans kidney beans

Method

1. Preheat oven to 170C. Grease a baking tray and line with baking paper.
2. Place onion, carrot, celery and garlic in a food processor and blitz until finely chopped.
3. Heat 2 tablespoons oil in a large flameproof casserole with a lid over high heat. Add capsicum and chilli, and cook, stirring, for 3-4 minutes or until softened. Add beef and cook, stirring occasionally, for 5 minutes or until browned all over. Add chopped vegetable mixture, spices and cocoa powder. Season, and cook, stirring regularly, for 15 minutes or until the vegetables have softened.
4. Add tomatoes and beans along with their canning liquid. Bring to the boil and cover, then transfer to the oven. Cook for 3 hours 30 minutes or until meat is tender and the sauce is dark and rich.