1. Heat the oven to 160C. Toss the beef in flour seasoned with cayenne pepper, salt and pepper. Heat two tablespoons of oil in a heavy frypan and brown half the meat until lightly tanned, then transfer to a heavy casserole. Add one tablespoon of oil to the frypan and repeat with remaining beef.

2. Add remaining one tablespoon of oil to the frypan and cook the onion for five minutes until softened, adding garlic towards the end. Add tomatoes, tomato paste, chipotle in adobo, cumin, oregano and cinnamon, stirring. Add the stock and heat to a simmer.

3. Combine with the beef in the casserole dish. Cover and cook in the oven for 2½ hours, stirring once or twice after the first hour.

4. Add both types of beans and cocoa powder, stir through, and simmer, uncovered, for 30 minutes or more until meat is tender and sauce is thickened. Taste for salt, pepper and chilli, and serve with coriander and steamed rice.

Serving suggestion: Guacamole salad with beetroot and radicchio

Pimp it up: 10 ways with chilli con carne

Find more of Jill Dupleix's recipes in the Good Food Favourite Recipes cookbook.