Mexican Chilli Beef

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.