Rich beef chilli
Sunday 02 June 2013
This is not the Tex-Mex chilli we grew up eating, but my take on the much richer Mexican original, with chunks of beef and loads of warming heat. I always serve it with rice and soured cream, and if I have them handy I'll chop up some avocados to go with it.
2 tbsp olive oil
1kg/2lb rump steak, cut into 3cm cubes
2 onions, chopped
2 garlic cloves, chopped
2 red chillies, chopped
1½ tsp smoked paprika
1½ tsp hot chilli powder
2 tsp ground cumin
2 tsp allspice
1 cinnamon stick
1 tbsp tomato purée
2 x 400g/13oz cans chopped tomatoes
1 tbsp soft brown sugar
1 can kidney beans, drained and rinsed
2 avocados, chopped
Heat half the oil in an ovenproof casserole dish over a medium heat, add the beef in batches and cook until browned. Remove with a slotted spoon and set aside.
Add the remaining oil to the pan and cook the onion and garlic for 5 minutes, until starting to soften. Tip in the chilli and spices and fry for a further 2 minutes. Return the meat to the dish with the tomato purée, tomatoes and 450ml/16fl oz water, scraping the bottom to lift any goodness.
Season with salt and bring to a simmer. Cover and cook for 2 to 2½ hours, or until the meat is meltingly tender. Add the sugar and kidney beans to the chilli 15 minutes before the end of cooking.
Allow to stand for 5 minutes, scatter with coriander and serve with rice, soured cream, lemon wedges and chopped avocados, if liked.
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