Simon's Chilli

Roast the peppers, chillies, onions and garlic head in a hot oven (200C fan). Remove each when tender inside & slightly charred on the outside.

Peel the roasted vegetables. Puree them and then fry in plenty of olive oil until the paste is dark brown and the oil separates from it

Separately brown the meat in oil with the sugar so that it caramelises.

Add the meat to the vegetable paste together with the oregano, cumin, bay, paprika tomatoes & salt to taste.

Simmer until the beef is tender and the whole thing very thick. Add kidney beans.

Check seasoning and stir in the coriander leaves just before serving.