Preheat oven to 160ºC/Fan 140ºC/Gas 3. Soak chillies and sun-dried tomatoes in warm water. Evenly dice the meat and toss in seasoned flour. Sauté bacon in your casserole over a medium heat until it starts to crisp, then reserve, leaving behind as much fat as you can.
Brown beef in bacon fat and remove to a bowl. Add oil to pan, and sauté onion and celery until translucent, then remove to bowl. Drain chillies and sun-dried tomatoes and reserve the liquid. De-seed chillies.
Blend chillies, sun-dried tomatoes, fresh tomato, garlic, cinnamon, paprika, oregano, maple syrup, balsamic, lime juice, Worcestershire sauce, coffee and reserved soaking liquid to a paste.
Fry paste on medium heat for 5 minutes, add tinned tomatoes and stock and simmer. Add the set-aside meats and vegetables and any juices from the bowl.
Cover and cook in the oven for up to 4 hours, until the beef is nearly falling apart
This casserole tastes great the next day. Refrigerate overnight and add lime to 'brighten' the flavour.