Beef Chilli with Nachos

45ml / 3 tbsp olive oil
350g / 12 oz rump steak, cut into small pieces
2 onions, chopped
2 garlic cloves, crushed
2 green chillies, seeded and finely chopped
30ml / 2 tbsp mild chilli powder
5ml / 1 tsp ground cumin
2 bay leaves
30ml / 2 tbsp tomato puree
900ml / 1 1/2 pints beef stock
2 x 400g / 14 oz cans mixed beans, drained and rinsed
45ml / 3 tbsp chopped fresh coriander leaves
salt and ground black pepper

For the topping:
bag of plain tortilla chips, lightly crushed
225g / 8 oz Monterey Jack cheese, grated

Heat the oil in a large pan over a high heat and cook the meat all over until golden. Use a slotted spoon to remove it from the pan. Reduce the heat and add the onions, garlic and chillies, then cook for 4-5 minutes, until softened. Add the chilli powder and ground cumin, and cook for a further 2 minutes. Return the meat to the pan, then stir in the bay leaves, tomato puree and beef stock. Bring to the boil.

Reduce the heat, cover the pan and simmer for about 45 minutes, or until the meat is tender. Put a quarter of the beans into a bowl and mash with a potato mash er. Stir these into the soup to thicken it slightly. Add the remaining beans and simmer for about 5 minutes. Season and stir in the chopped coriander. Ladle the soup into warmed bowls and spoon tortilla chips on top. Pile grated cheese over the tortilla chips and serve.