Texas Chili Beef

Heat the oil in a large heavy bottomed skillet, add the onions, red pepper and garlic, if using, and cook gently for 5 minutes, until the onion and pepper are soft.

Add the beef, turn the heat to high and cook until the meat is evenly browned, stirring with a wooden spoon to remove lumps.

Remove from the heat and stir in the flour, chili powder, cumin and oregano.

Add the tomato paste, the tomatoes with their juice and the beef broth.

Return to the heat and bring to a boil, stirring.

Season with salt, if desired, but not with pepper (chili powder flavors the dish).

Cover the pan and simmer for approximately 40 minutes.

Stir in the cannellini beans and simmer for a further 5 minutes to heat through.

Turn into a warmed serving dish and serve at once.

Serves 4.