1. Heat a little oil in a Pyrex cast iron casserole, add the chorizo and fry for 5 minutes until crisp. Remove from the pan with a slotted spoon and set aside. Fry the beef in batches for 5 minutes until golden brown then set aside with the chorizo.
2. Add the onions to the pan and fry for 5 minutes until soft. Add the garlic, chilli and spices and cook for a further 2 minutes. Add the chopped tomatoes, tomato puree and stock and bring to a simmer. Return the chorizo and beef to the pan and simmer gently for 1 ½ hours, stirring occasionally.
3. Add the beans and cook for a further 30 minutes. Season to taste and serve with steamed rice and a sprinkle of coriander.