Mexican Chilli Beef

Ingredients

• 800g(28 oz.) chuck or casserole beef, diced
• 2 tbsp. olive oil
• 2 large onions, diced
• 1 large red capsicum (aka sweet peppers)
• 3 large cloves garlic
• 1 small chilli, (more if you like it hotter)
• 3 tsp. cumin
• 2 tsp. coriander powder
• 3 tsp. smoked paprika
• 1 tbsp. brown sugar
• 2 cans red kidney beans, drained and rinsed
• 2 cans tomato, no added salt
• 1 cup beef stock, salt reduced
• 1/4 cup fresh chopped coriander
• 3 cups cooked rice

Method

1. 1We used a slow cooker but you can use a large oven dish, or large pot. Heat 1 tablespoon of oil on med-high heat and cook onion and capsicum stirring for around 5-8 mins. Remove out of pan once cooked and set aside.
2. 2Now on high heat add remaining oil and brown the meat until seared on all sides, around 5 mins.
3. 3Add the onions/capsicum back with the meat. Turn down heat to medium. Stir in the spices – cumin, coriander powder, paprika and chilli. Cook for around 1 min and add the garlic, stir then add the kidney beans, sugar, tomato and stock and simmer on low heat for at least 4 hours, until meat is tender (slow cook for 8).
4. 4Cook rice as per instructions, (we use a rice cooker for perfect rice)
5. 5When cooked, stir through fresh coriander for 1 minute and serve with rice and optional dollop of light sour cream.