Mix together the tomato puree, ground cumin, smoked paprika, cayenne and cinnamon and add to the hot stock.
Sprinkle the flour onto the meat and stir. Gradually add the hot stock mixture. Add the chilli, if you’re using it.
Bring to the boil, cover and simmer on a low heat for two hours or until the beef is tender.
Alternatively, you can bake in the oven for three hours at 160°C, fan 140°C, gas 3, or cook all day in a slow cooker.
Add the kidney beans, the red pepper and a squeeze of lime juice and cook for a further 30 minutes.
To serve, spoon into tacos and top with sour cream, mashed avocados and coriander.