In a large frying pan cook the cubed beef over a medium heat until lightly browned. You may need to do this in batches so as not to overcrowd the pan. Transfer the beef to a large flameproof cooking pot. Make sure the pot has a well-fitting lid as you’ll need it later.
In the same frying pan add 1tbsp olive oil and then add the onion, celery and carrot. Fry on a low heat for 10 minutes until slightly translucent and very soft. A gentle cook like this will ensure the veg is super sweet and adds a further layer of flavour to the finished chilli.
Add the garlic, peppers, dried herbs, chilli powder, cumin and paprika to the frying pan. Give everything a good stir to combine all the ingredients together. Cook over a low heat for a further 2 minutes stirring often.
Add the vegetable and herb mixture to the large flameproof cooking pot containing the cooked beef.
Place the cooking pot over a medium heat. Add the stock cube, tomatoes, kidney beans and tomato puree. Give everything a stir and let it bubble away for a minute or 2 before adding the boiling water.
Allow the mixture to come up to the boil and then let it simmer for 10 minutes to make sure that everything is combined.
Pop on the lid and then transfer the cooking pot to an oven that’s been pre-heated to 160 degrees centigrade.
Cook for 2-2.5 hours until the beef is meltingly tender. Give the chili a stir after each hour of cooking. If the sauce looks too thick add a little boiled water to loosen it up.
Serve with a side of rice or salad.