In Donal's own words, 'I’m a self taught home cook who writes and photographs food for a living. I’ve been cooking from an early age ...
2 tblsp rapeseed oil
1 large onion, peeled and finely chopped
3 garlic cloves, peeled and finely chopped
3 small carrots, peeled and finely chopped
2 celery stalks, trimmed and finely chopped
2 red peppers, deseeded and finely chopped
2 tsp chilli powder
1 tsp smoked paprika
2 tsp ground cumin
500 g (1lb 2oz) rib steak, finely chopped
2 x 400g (14oz) tins of chopped tomatoes
1 tblsp worcestershire sauce
1 tblsp treacle
400 g (14oz) tin each of kidney beans and chickpeas, drained and rinsed
sea salt and ground black pepper
crusty bread or tortilla chips, crème fraîche and/or coriander leaves, to serve
Place a large cooking pot or flameproof casserole pan over a medium–high heat and add the oil. Add the onion, garlic, carrot, celery and peppers. Then stir through the spices – the chilli powder, smoked paprika and cumin. Fry the mixture for 7–8 minutes until the vegetables are tender.
Add the meat to the pan and fry gently until lightly browned, stirring regularly. Pour in the chopped tomatoes and then fill both the tins with hot water and pour this in also. Add the Worcestershire sauce and treacle.
Pour in the kidney beans and chickpeas, bring the mixture to the boil, then reduce the heat and simmer for about 30 minutes, stirring every now and then.
When the chilli has reduced, season with sea salt and ground black pepper. Serve in deep bowls with crusty bread or tortilla chips, a dollop of crème fraîche and coriander leaves, if you wish.