Chilli con carne

Method

1. To make the chilli, soak the ancho chillies in hot water for 30 minutes, or until softened. Drain then remove the stalks and seeds, blend the chillies in a food processor to a fine paste and set aside.
2. Heat the oil in a large heavy-based casserole dish over a medium–high heat. In batches, cook the beef until browned on all sides, remove and set aside.
3. In the same dish, sauté the onion until soft and translucent, about 4 minutes. Add the garlic and cook for 1 minute. Add the ancho chilli paste, tomato paste, cumin, oregano, cinnamon and allspice and cook for 1 minute, stirring constantly.
4. Add the ale to deglaze the dish. Using a wooden spoon, scrape the base of the dish to dislodge all the caramelised bits. Return the beef to the dish and add the tomatoes, stir to combine and bring to the boil. Reduce the heat to a simmer, partially cover with lid and braise for 2 1⁄2–3 hours, or until the beef is fork tender. Season with salt and whisk in the masa harina (if using), then stir until the stew is rich and thick. Add the chocolate, stirring until it melts into the stew. Remove from the heat.
5. For the best result, let the chilli cool to room temperature then refrigerate overnight for the flavours to develop before reheating the next day.
6. Just before serving, mash the avocado flesh with the lemon juice and season to taste.
7. To serve, place spoonfuls of chilli con carne on warm tortillas and top with coriander, spring onion, cheese, avocado and sour cream.