Chilli con carne

2 tbsp extra virgin olive oil

500–725g stewing meat (beef, veal, mutton or pork), cut into 1–2cm (1/2 – 3/4 inch) cubes

225g onions, chopped

2-3 garlic cloves, crushed

1 green pepper, deseeded and sliced

300ml homemade beef stock or water

1 tbsp tomato purée

1 tsp ground cumin

250g red kidney beans, cooked

flaky sea salt

brown sugar

For the Colorado sauce:

6–7 small dried chillies or 4–5 large fresh ones

1 large red pepper, de-seeded

1 large onion, chopped

1 large garlic clove, peeled

sea salt

1 tbsp chipotle chilli in adobo sauce (optional)

For the guacamole:

1 ripe avocado (Hass if available)

1-2 tbsp freshly-squeezed lime juice

1 tbsp extra virgin olive oil

1 tbsp chopped coriander or flat-leaf parsley

Freshly-ground black pepper

Tomato and coriander salsa:

4 very ripe tomatoes, chopped

1 tbsp chopped red or white onion

1 garlic clove, crushed

½-1 red or green chilli, such as Jalapeño or Serrano, de-seeded and finely chopped

1-2 tbsp coriander, chopped

squeeze of lime juice

flaky sea salt,

freshly ground black pepper

sugar

To serve:

125g soured cream

125g Cheddar cheese, grated

generous handful of fresh coriander leaves

36-40 tortilla chips