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Chilli con carne
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Prep Time: 10 minutes
Cook Time: 120 minutes
Total Time: 130 minutes
Spice up your weeknight beef stew with a delicious Mexican flare.
Ingredients:
36.40 gm olive oil
1kg beef chuck, trimmed of fat, cut into 1cm pieces
1 large onion, chopped
2garliccloves, crushed
2 tsp chilli powder
5.00 gm ground cumin
1 tsp dried oregano
2 x Mutti Polpa Finely Chopped Tomatoes 400g
44.40 gm sun-dried tomato paste
375ml beef stock
5.00 gm caster sugar
420g canned red kidney beans, rinsed, drained
Flour tortillas, to serve
Sour cream, to serve
Instructions:
Preheat the oven to 170°C for a perfectly heated cooking environment.
In a large ovenproof casserole dish over high heat, heat the oil until shimmering. Brown the beef in batches until golden all over. Set aside the beef.
Saute the onion in the casserole dish for 5 minutes until translucent. Stir in garlic, chili, and cumin and cook for another minute. Mix in the beef, oregano, tomatoes, tomato paste, beef stock, sugar, and season generously with salt and pepper.
Bring the mixture to a gentle boil, cover, and bake in the oven at 350°F for 1 1/2 hours. Add the beans for the last 15 minutes of cooking. Uncover for the last 30 minutes if you prefer a thicker sauce. Serve with warm flour tortillas and a dollop of sour cream.