Ingredients for Chilli con Carne

• 60ml vegetable oil, divided

• 1.8kg well-trimmed boneless beef chuck (from about 2.3kg ), cut into 1/2-inch cube

• 2 medium onions, chopped

• 1 head of garlic (about 15 cloves), peeled, chopped

• 80g ground ancho chillies

• 2 tablespoons ground cumin

• 1/2 teaspoons ground allspice

• 1/4 teaspoons ground cinnamon

• 1/4 teaspoons ground cloves

• 1 350g bottle dark beer

• 1 800g can diced tomatoes in juice

• 2 teaspoons dried oregano

• 2 teaspoons coarse kosher salt

• 2 tablespoons tomato paste

• 3 tablespoons masa (corn tortilla mix)

• Coarsely grated sharp cheddar cheese

• Chopped green and/or red onion

• Chopped fresh coriander

• Diced fresh tomatoes (optional)

• Soured cream (optional)

• Ingredient info: Ground ancho chillies are available in the spice section of super markets and at Latin markets. Masa (or masa harina) is sold at super markets and Latin markets.

Heat 1 tablespoon oil in large pot over medium-high heat. Add 1/3 of beef; sprinkle with salt. Cook until browned, stirring occasionally, about 3 minutes. Using slotted spoon, transfer beef to large bowl. Repeat 2 more times with 2 tablespoons oil and beef.

Reduce heat to medium. Add 1 tablespoon oil and onions. Sauté until soft, 8 to 10 minutes. Add garlic; stir 2 minutes. Add ground anchos, cumin, allspice, cinnamon, and cloves; stir until fragrant, about 1 minute. Add beer; stir 1 minute, scraping up browned bits. Return beef and juices to pot. Add tomatoes with juice, 475ml water, oregano, and 2 teaspoons coarse salt. Bring chilli to boil. Reduce heat to low, cover with lid slightly ajar, and simmer gently until beef is just tender, 1 3/4 to 2 hours. Cool 1 hour, then chill uncovered until cold. Cover; chill overnight.

Spoon fat from chilli. Bring chilli to simmer over medium heat. Stir in tomato paste. Sprinkle masa over; stir to blend. Simmer uncovered until thickened and beef is very tender, stirring often, and adding more water by 60ml fuls if too thick, about 30 minutes.

Divide chilli among bowls. Top with garnishes and serve.

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