Chunky chilli con carne - Ben's Farm Shop

Ingredients

• 1 heaped tsp dried chilli flakes
• 2½ tsps ground cumin
• 2 tsps dried oregano
• 1 tsp cinnamon
• 5 sprigs of thyme, tied together with string
• 5 cloves of garlic, roughly chopped
• 500g braising beef, chuck works well, roughly chopped into 4cm chunks
• 3 tbsp olive oil
• 1 heaped tsp cumin seeds
• 1 heaped tsp coriander seeds
• Half a red chilli (or more if you like it hot), thinly sliced
• 2 Spanish onions, cut into large dice
• 2 carrots, cut into small dice
• A small butternut squash – cut into large dice, tossed in a little olive oil and roasted until soft
• 2 red peppers, diced
• 2 x 400g tin of chopped tomatoes
• 4 x 400g tins of kidney beans, drained (If using dried beans, soak about 400g overnight in cold water, boil for fifteen minutes, and add at the same point in the recipe as the tinned ones.)
• ½ tsp smoked paprika (hot if you like it)
• 1 tsp salt