Simon Rimmer served up a slow cooked smoky beef chilli with avocado puree on today’s episode of Sunday Brunch.

The ingredients are: 1kg minced beef, 2 very finely diced onions, 3 cloves garlic, finely chopped, 1 tbsp ground cumin, 50g tomato puree, 500ml tomato passata, 1 scotch bonnets, very finely chopped, 75g strong beef stock, 1 ancho chilli, 1 1/2 tbsp cayenne, 75g smoked paprika, 150ml water and 1 tin kidney beans, washed.

For the guacamole: 1 large ripe avocado, 1 clove garlic, finely chopped, 1 green chilli, deseeded and finely chopped, 2 spring onions, finely chopped, handful coriander, roughly chopped, 3 tbsp sour cream and 1 juice of lime.

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.