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Posh chilli with tortilla crisps
Posh chilli with tortilla crisps
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Elevate your dinners with flavorful Mexican chili.
Ingredients:
  • 4 flour tortillas
  • Olive oil cooking spray
  • 18.20 gm olive oil
  • 600g beef rump steak, trimmed
  • 1 large brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 35g sachet taco seasoning (see note)
  • 400g can diced tomatoes
  • 400g can kidney beans, drained, rinsed
  • Lime wedges, to serve
  • 42.00 gm lime juice
  • 3 medium tomatoes, seeded, finely chopped
  • 82.50 ml finely chopped fresh coriander leaves
  • 9.20 gm olive oil
Instructions:
  • Preheat your oven to 200C/180C fan-forced. Line a baking tray with baking paper and cut each tortilla into 8 wedges. Arrange the wedges in a single layer on the tray, spray with oil, and bake for 10 minutes until golden and crisp.
  • Heat oil in a large, deep frying pan over medium-high heat. Add steak and cook each side for 5 minutes until it reaches your preferred level of doneness. Transfer to a plate, cover, and let it rest for 5 minutes before thinly slicing.
  • Heat a pan over medium-high heat. Sauté onion and garlic until softened, about 5 minutes. Stir in taco seasoning and cook for 1 minute until fragrant. Add diced tomatoes, 1 cup of water, and kidney beans. Bring to a boil, then reduce heat to medium-low and simmer until sauce thickens, about 5 minutes.
  • Prepare a flavorful Tomato Salsa by mixing lime juice, tomato, coriander, and oil in a bowl.
  • Toss the steak into the chili mixture and cook for 2 minutes, or until warmed through. Serve the flavorful chili with zesty salsa, crunchy tortilla chips, and a squeeze of fresh lime.

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