CHILLI BEEF & BEANS

NZ House & Garden - Country Living - - Cottage Charm Home-made -

This deeply- flavoured, Mex­i­can-in­spired dish can be used as a taco fill­ing or to make na­chos; it can be served over rice or eaten for break­fast on toast with a poached egg.

1.2kg trimmed stew­ing beef, cut into

2cm cubes

2 ta­ble­spoons malt vine­gar

1 tea­spoon each: flaky sea salt, sugar

2 ta­ble­spoons oil

2 onions, chopped

3 cloves gar­lic, finely chopped

1 tea­spoon each: hot smoked pa­prika,

chilli pow­der, ground cin­na­mon

2 tea­spoons cumin seeds, toasted and

roughly crushed

1 bay leaf

2 red chill­ies, seeds re­moved, finely chopped

3 ta­ble­spoons tomato purée

400g tin chopped toma­toes

375g tomato salsa (eg Old El Paso

Thick & Chunky)

1 ta­ble­spoon brown sugar

1 cup beef stock

2 red cap­sicums, seeded and finely diced

400g tin red kid­ney beans, rinsed

and drained

400g tin black beans, rinsed and drained

3 ta­ble­spoons chopped co­rian­der leaves

2 squares dark choco­late (at least 70% co­coa)

Toss beef cubes in a bowl with vine­gar, salt and sugar. Cover and leave to mar­i­nate for at least 4 hours, overnight if pos­si­ble.

Heat oil in a large pan or casse­role with a tight-fit­ting lid and gen­tly cook onion and gar­lic over low heat un­til soft and trans­par­ent. Re­move from pan with a slot­ted spoon.

In­crease heat and brown the mar­i­nated meat in batches.

Re­turn all the meat to the pan along with the cooked onion and gar­lic. Add all re­main­ing in­gre­di­ents ex­cept beans, co­rian­der and choco­late. Bring to the boil then re­duce to a sim­mer, cover and cook for 1 hour, stir­ring from time to time. Re­move lid and sim­mer a fur­ther 30 min­utes. Stir in beans, co­rian­der and choco­late, sea­son to taste and sim­mer 10 min­utes.

Mix­ture will keep in the fridge for up to a week. Makes 8-10 serves

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