Method

First off we want to make the sauce. This is the part of the dish where the heat and spice will come from so it deserves a bit of love and time

Add the oil and butter to a deep heavy based pan that will have a good seal as the dish will be cooking overnight

When the butter has melted add in the red chilli peppers and slowly fry these off for about 5 minutes. Then add the jalapeno peppers as well and slow fry them for another 5 minutes.

Add the onions, chilli powder and paprika and slow fry them until very tender and then add the garlic and cook for a further minute.

Now add the chunks of beef or lamb (depending on what you've opted for) and begin to brown the meat. You should to do this in batches. If needed just add a bit more oil to the pan

Once all the meat has been browned, add the meat back into the pan and add the tomato puree, mix with the meat and fry for another minute or two.

Add the tins of tomatoes and 250mls of the stock, give a stir and bring to the boil. When it reaches boiling point, turn down the heat and put the lid on. Remember the pan and lid need a good seal

Heat the oven to 100C

When the oven reaches temperature put the sealed pan on the bottom shelf

Check on it every few hours and top up with stock when needed. You don't want to swamp the meat but it should still retain some liquid

Important bit now as you'll want to sleep through the night - top up with a bit more stock than normal and then go to bed

First thing in the morning, give it a check. The sauce should be thickened now. Add in the red kidney beans and cook for the last few hours

When ready, take out the oven and let it cool and then place in the fridge until needed. You can reheat this in a pan on the hob