Peel and finely chop the onion. Peel and mince the garlic. De-seed and finely chop the pepper. Drain and rinse the kidney beans and sweet corn.

Heat a large pan or pot over a medium heat with a drizzle of oil. Once hot, add the onion and pepper with a pinch of salt and cook for 5-6 min or until softened. Add the garlic, cumin, chipotle (spicy!), smoked paprika and tomato paste. Fry for 2 min further.

Add the pulled beef, tomato passata, honey, sriracha (spicy!), measured water, stock cube, drained kidney beans, sweet corn, salt and pepper. Cover with a lid, reduce the heat to low and simmer for 10 min, stirring occasionally. If the stew thickens too much, add a splash of water. 

Finely chop the coriander leaves. Stir half of them through the chilli along with the juice of the lime. Divide the chilli among bowls. Top with the sour cream. Garnish with the remaining coriander.