This one pot wonder doesn’t take long to prepare and is very simple to cook. This chunky steak chilli recipe makes for a great dish when entertaining friends or family and can be utilised in a number of different ways - traditional chilli, steak fajitas or used in lunch time wraps!
Serves : 6
Preparation time: 10 minutes
Cooking time: 2 hours
Recipe originally at circulon.uk.com
- 1kg diced beef (such as casserole steak)
- 1tbs plain flour
- 2tbs vegetable or light olive oil
- 1 large onion, diced
- 2 cloves garlic, finely chopped
- 1tsp dried chilli flakes
- 2 fresh chillies, one chopped and one sliced for garnish
- 1tsp dried oregano
- 1tsp ground coriander
- 2tsp ground cumin
- 1⁄2tsp paprika
- 1 beef stock cubes dissolved in 500ml boiling water
- 2 x 400g cartons chopped tomatoes
- 1tbs tomato puree
- 1 green pepper, diced
- 2 x 400g cartons borlotti or kidney beans in water, rinsed and drained
- Freshly ground black pepper
- Handful fresh coriander leaves, roughly chopped
- 1 lime, cut into wedges to serve
- Place the beef in a bowl and toss with the flour to coat evenly.
- Heat pan on high for a few minutes, then turn down to a medium heat.
- Add 1tbsp of oil to the pan and seal the beef in batches then set aside.
- Heat the remaining 1tbsp of oil in the pan, add the onion and fry gently for 4-5 minutes without browning then add the garlic, dried chilli, chopped fresh chilli, oregano and ground spices.
- Cook while stirring for another 1-2 minutes then tip the meat back into the casserole and pour over the stock. The liquid should almost cover the meat.
- Turn down to a gentle simmer, cover with the lid and cook slowly for one hour, stirring occasionally.
- Check the meat is tender then uncover and simmer for 15 minutes until reduced slightly.
- Add the chopped tomatoes, tomato puree, green pepper and beans. Season with black pepper and simmer for a further 30-45 minutes until the meat is tender and the sauce has reduced.
- Garnish with sliced chilli and fresh coriander and serve with rice and a squeeze of fresh lime.
TIP: If you prefer, at the end of step 5, place the casserole dish into a preheated oven at 170°C with the lid on and cook for one hour.
TIP: If you have some chilli left over, refrigerate for up to two days, then heat thoroughly and serve in wraps as a tasty alternative.
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