When you’re feeding hungry mouths and want something packed with protein and goodness, this Warming Mexican Beef Chilli does the job.
Using an economical cut of beef, as well as cheap beans, it’s packed with flavour and energy for busy families.
Warming Mexican Beef Chilli
6
servings15
minutes1
hour20
minutes350
kcal1
hour35
minutesDecadent, creamy, and picture-perfect, chocolate ripple tarts layer silky ripple cake with rich chocolate ganache in a crust—eye-catching and delicious. Great for celebrations or indulgent evenings, they’re stylish desserts that taste as good as they look.
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Ingredients
500 gram Chuck steak-cut into small cubes
2 Capsicum-cut into sticks, colour your choice
2 tbsp Tomato paste
400 gram Peeled tomatoes-or one can, roughly chopped
400 gram Kidney beans-rinsed and drained
1/2 cup Coriander Leaves-chopped
1 Lime-zested, cut into wedges
1 Onion-large
2 tbsp Minced garlic
1 tsp Chili powder
2 tsp Cumin
2 tbsp Olive oil
1 Bay leaf
2 tbsp Plain flour
Directions
- Heat oil in a large saucepan with a heavy base on a medium heat. Add the onion and minced garlic, cooking for a few minutes or until softened.
- To this add the chilli, cumin, bay leaf, flour and beef. Cook, stirring for a few minutes or until beef as browned. Throw in capsicum sticks and cook for a further few minutes.
- Add the tomatoes, tomato paste, kidney beans and about 2 cups of water to the pan. Stir until combined well. Bring mixture to the boil, then reduce to low and cook for an hour or so, stirring now and then, until meat is tender.
- Season with salt and pepper to taste, and serve garnished with coriander, yoghurt, cheese, or anything else you like. To stretch this meal even further, serve on a bed of rice.
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