Simon Rimmer served up Texas chilli with dirty rice and avocados on Eat the Week with Iceland.

The ingredients are: 800g Chuck Steak, 2 Onions (Finely Diced), 2 Cloves Of Garlic (Chopped), 2 Carrots (Finely Diced), 4 Sticks Celery (Finely Diced), 1 Scotch Bonnet Chilli (Finely Chopped), 2 Tsp Garlic Powder, 2 Tsp Ground Cumin, 1 Tsp Cayenne Pepper, 2 Tsp Smoked Paprika, 50g Tomato Puree, 250ml Tomato Passata, 30g Beef Stock Powder, 1 Dried Ancho Chilli (Halved), 100-200ml Water (Approx.), 400g Tinned Kidney Beans (Drained And Washed) and Oil For Frying.

See more Sunday Brunch recipes in the new book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.