Warm the oil in a large heavy bottomed pan and fry off the onions, celery and garlic gently until cooked and starting to colour.
Add the beef and fry until browned
Add the spices, soy sauce, vegemite (secret ingredient) tomato paste and beef stock. Stir through to combine and cook for a few minutes until fragrant. Season at this stage with pepper, but no salt. There will be a lot of salt in the stock, vegemite and soy.
Sprikle over the flour and mix well. Cook off the flour for a few minutes (this will thicken the sauce).
Add the tinned tomatoes and the kidney beans. Stir through to combine. Reduce the heat to low and allow to bubble for a few minutes (good time to cook the rice and set the table etc).
Serve with cubed fresh avocado and dollops of sour cream.
Essentially the chilli is done as soon as the tomatoes and kidney beans are warmed through, but the longer it simmers the better the flavors will become. I've transfered the dish to the oven at step 5 and left it on low for a few hours before and it's been fine, just leave the beans out until last as they can overcook.
The stages of this recipe are all over the shop lol Step 3 should be step 1 Anyway I really like this recipe, although dont see how it can be cooked longer like it says,as its not got a lot of spare liquid in it. Will def make it again! - 16 May 2013