Heat the oil in a large pan over low heat and fry the onion until softened, about 10min. Add the meat, turn up the heat and brown all over, about 5min.
Step 2
Stir through the garlic, chillies, cumin, and bay leaf and fry for a further 1min. Add the tomato purée, tomatoes, beans with sauce, coffee and sugar. Bring to the boil, then turn down to simmer for 20-25min, until liquid has reduced and mixture has thickened.
Step 3
Once tender, season to taste, remove bay leaf and stir through most of the coriander. Serve with rice or nachos, topped with the remaining coriander, sour cream and grated Cheddar cheese, if you like.
Cook chilli but don’t stir in the coriander. Cool, transfer to a freezer-safe container or bag and freeze for up to 1 month. To serve, defrost in fridge and reheat in a pan until piping hot. Complete recipe
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
