Well, the Mexican theme continued yesterday as I fancied a chilli, so I decided to go for this recipe. This recipe came from a former colleague so, Emma, if you’re reading (and I know you are) then stop now as this is your recipe! Alberto was due back from Spain last night, at about midnight so I made enough for two. In the end though his flight was late so he got in at about 3am – a bit too late for chilli!
This recipe uses chunks of diced braising steak rather than the more usual minced beef and cooks for about an hour or so until the beef is tender.
1 large red onion, chopped
1 red pepper, deseeded and diced
2 garlic cloves, peeled and finely sliced
1 teaspoon of hot chilli powder (or 2 teaspoons of mild chilli powder)
1 teaspoon of paprika
1 teaspoon of ground cumin
500g of diced braising steak
300ml of beef stock
400g tin of chopped tomatoes
½ teaspoon of dried marjoram
1 teaspoon of sugar
2 tablespoons of tomato puree
220g tin of kidney beans
Soured cream and boiled rice to serve
Heat the olive oil in a large pan and gently fry the onions for 2-3 minutes.
Add the garlic, red pepper, chilli, paprika and cumin and stir well. Cook for 5 minutes or so, stirring occasionally.
Pop in the steak pieces and brown all over. Stir well to ensure that the steak pieces are well covered in the spices.
Pour in the beef stock and stir well. Add the chopped tomatoes, tomato puree, marjoram and sugar and stir well.
Bring to the boil and then turn the heat down, cover and simmer for an hour to an hour and a quarter or so until the beef is tender. Stir regularly. You may need to add a little extra water if it looks like it might dry out.
Add the kidney beans to the chilli, stir in and continue to cook for a further 10 minutes.
Serve with boiled rice and topped with some soured cream.
Absolutely delicious and the chunks of meat make a real difference from the normal beef mince – very succulent.