1 celery stick, finely chopped
1 red chilli, chopped, plus extra to garnish
4 tbsp chopped fresh coriander (leaves and stalks), plus extra to garnish
3 garlic cloves, crushed or grated
1 red onion, finely chopped
400g tin red kidney beans in chilli sauce
400g tin chopped tomatoes
3 tbsp sliced red jalapeños in brine, drained
1 beef stock cube
salt and freshly ground black pepper
2–4 tbsp chipotle chilli paste
1 tbsp olive oil, plus extra for greasing
200g/7oz Cheddar, grated
soured cream or crème fraîche, to serve (optional)
500g/1lb 2oz beef mince