This Chilli Beef recipe is from Joanne Glynn’s book Slow Cooking. She allows for 275g of dried red kidney beans, but that means you have to think about cooking this the day before, not the afternoon you want to eat it, so I opt for a couple of tins of red kidney beans. The tortillas just make it more fun to eat and you can pretend it’s just a little more Mexican than it is.
- 2 x 400g tins red kidney beans
- 2 tablespoons olive oil
- 2 onions, chopped
- 4 cloves garlic, crushed
- 4 green chills, finely chopped
- 100g mushroom, chopped small
- 1kg rump steak, large cubes (or chuck steak)
- 2 teaspoons ground cumin
- ½ teaspoon ground cinnamon
- 1 teaspoon caster sugar
- 2 bay leaves
- 2 x 400g tins tomatoes
- 250ml beef stock
- 1 red capsicum, diced
- 1 large bunch of coriander leaves
- 30 g dark chocolate
- 1 avocado
- 1 small red chilli, finely chopped
- 1 small red onion, finely diced
- 1 lime, juiced
- sour cream
- tortilla breads, to serve
- Heat 1 tablespoon of oil in a large cast iron pot and add the onion. Cook gently until softened and translucent. Add the garlic, chillies and mushrooms and continue to cook for 5 minutes, stirring occasionally. Remove mixture to a plate. Add the remaining oil to the pan and brown the beef in batches.
- Return the onion mixture and beef to the pan and add the cumin, cinnamon, sugar, bay leaves, tomatoes and stock. Stir together and bring to the boil. Reduce the heat to low, cover and simmer gently for 1 hour. Add the capsicum and simmer for a further 30 minutes or until the beef is tender.
- Stir in the beans, half the coriander leaves, and the chocolate. Season to taste with salt and extra fresh chilli if required. If the sauce is too runny, remove the lid and continue to cook for a while.
- Chop the avocado and mix with the red onion, red chilli, remaining coriander leaves, and lime juice.
- Heat tortillas gently in a frying pan.
- Serve in a bowl, topping each serving with a dollop of sour cream and a spoonful of avocado salsa.