CHILLI BEEF & BEANS
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
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
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
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