2 tbsp ground dried bird’s-eye chillies
4 garlic cloves, chopped
2 red onions, chopped
2 red onions, finely chopped
500ml/18fl oz passata
40ml/1flΒ½ oz Worcestershire sauce
Β½ tsp Tabasco
2 bay leaves
500ml/18fl oz beef stock
freshly ground black pepper
2 tbsp cayenne pepper
2 tbsp cumin seeds, toasted and ground
2 tbsp olive oil
2 tbsp dried oregano
1 tbsp sea salt
handful saltine crackers (or water biscuits), crushed up
200g/7oz cheddar, grated
300ml/10fl oz soured cream
1kg/2lb 4oz beef mince
440ml/16fl oz stout