Mex­i­can beef chilli


Serves 15 (eas­ily halved) Prep 15 mins Cook 2 hrs 15 mins £ 2.45 a por­tion 551 kcals, 22g fat, 8g sat. fat, 6g sugar 6 tbsp sun­flower oil 4kg stew­ing beef 4 white onions, sliced 4 tbsp chipo­tle chilli paste 8 gar­lic cloves, crushed 50g gin­ger, grated 1 tbsp ground cumin 2 tsp ground cin­na­mon 1 tbsp plain flour 2 litres beef stock 3 x 400g cans chopped toma­toes 1 tbsp dried oregano 5 x 400g cans pinto or kid­ney beans, drained

Heat a small driz­zle of the oil in an ex­tra-large flame­proof dish. Brown the meat in batches, adding a drop more oil, re­move from the dish and set aside. Add 1 tbsp oil to the dish, then the onions, and cook for 7-10 mins or un­til caramelised.

Stir the chipo­tle paste, gar­lic, gin­ger, cumin, cin­na­mon and flour in with the onions and cook for a cou­ple of mins. Grad­u­ally add the stock, stir­ring all the time, so it’s fully mixed in with the other in­gre­di­ents. Add the toma­toes and oregano, sea­son and sim­mer for 10 mins. Now tip in the beef, cover and sim­mer very gen­tly for about 1 hr 45 mins un­til ten­der, re­mov­ing the lid and adding the beans for the fi­nal 15 mins. If the sauce is thin, let it boil down for a fur­ther 5-10 mins with the lid off. Sea­son to taste. Serve with gar­lic bread and salsa.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.