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Mexican chilli curry
Mexican chilli curry
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Prep Time:
10 minutes
Cook Time:
70 minutes
Total Time:
80 minutes
Ingredients:
  • 18.40 gm vegetable oil
  • 1 onion, chopped
  • 1 fresh jalapeno chilli, deseeded, finely chopped
  • 20.00 ml chilli powder
  • 1kg diced beef chuck steak
  • 800g can whole peeled tomatoes
  • 125ml beef stock
  • 420g can red kidney beans, rinsed, drained
  • 60g cornmeal
Instructions:
  • In a saucepan over medium heat, warm 1 tablespoon of vegetable oil. Sauté 1 chopped onion and 1 finely chopped deseeded jalapeno chilli for 3 minutes until soft. Stir in 1 tablespoon of chilli powder and add 1kg of diced chuck steak, cook until meat is browned.
  • Combine whole peeled tomatoes, beef stock, and red kidney beans in the pot. Season the mixture with salt and pepper. Lower the heat and simmer covered for 40 minutes, occasionally stirring, until the meat is tender.
  • Mix in cornmeal (polenta) and continue to cook for an additional 15-20 minutes, or until it slightly thickens. Serve in warm tortillas with sour cream and lime wedges.

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