Runner's World South Africa - - REAL GOOD FOOD -

You could do your Baked Chilli in a slow cooker or a pot, but in my ex­pe­ri­ence wrap­ping it in foil, putting it in a bak­ing dish and let­ting it do its thing in the oven of­fers the least risk of the sauce catch­ing and black­en­ing the stew. If you don’t have time to watch a pot for two hours, I rec­om­mend this route. 600g stew­ing beef (chuck), cut into 3cm cubes 2 tbsp chilli pow­der ½ tsp cayenne pep­per 1 tbsp cumin seeds ¼ tsp ground cin­na­mon 1 tsp dried ore­ganum ½ tsp black pep­per 2 tsp salt 1 tbsp ex­tra-vir­gin olive oil 1 onion, chopped 2 cel­ery stalks, chopped 2 gar­lic cloves, chopped 1 jalapeño chill­ies, seeded and chopped 1 tsp to­mato paste 1 cup beef stock or broth

1 x 400g tin chopped

toma­toes 2 bay leaves ½ hand­ful co­rian­der, chopped ½ hand­ful flat-leaf pars­ley, chopped 2 spring onions, chopped

Sour cream, to serve Limes, to serve

1. Pre­heat the oven to 160°C.

2. In a large mix­ing bowl, mix the beef with the chilli pow­der, cayenne pep­per, cumin, cin­na­mon, ore­ganum, pep­per and salt.

3. Heat the olive oil in a large pan and add the beef cubes. Only add suf­fi­cient cubes to cover three-quar­ters of the base of the pan, oth­er­wise they won’t brown nicely.

4. Cook the meat cubes on each side un­til they’re dark brown, then re­peat with the re­main­ing cubes and set them aside.

5. In the same pan, add the onion and cel­ery and sauté them un­til soft. Add the gar­lic and jalapeño, and cook un­til fra­grant.

6. Fi­nally, re­turn the beef to the pan and add the to­mato paste, stock or broth, chopped toma­toes and bay leaves, and bring to the boil.

7. Spoon ev­ery­thing into a bak­ing dish and wrap it in tin foil (or just put the lid on, if the pot is oven­proof) and put it in the oven for 2 hours.

8. Af­ter 2 hours, re­move the cover, stir through the herbs and scat­ter with spring onions be­fore serv­ing. Serve with a dol­lop of sour cream and a twist of fresh lime.

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