Mexican Chilli Beef

Name: Mexican Chilli Beef
Cook time: 2 h
Yield: 8
Ingredients: 1 kg stewing beef, ideally shoulder/chuck, well-trimmed and cut into 3cm cubes; 2 tablesp. rapeseed or olive oil; 2 medium onions, finely chopped; 4 garlic cloves, peeled and crushed; 2 red or green chillies, finely chopped; 1 teasp. smoked paprika; 1 tablesp. ground cumin; 1 tablesp. ground coriander; 1 tablesp. light brown sugar; 2 tablesp. tomato pur é e; 400g tin chopped tomatoes; 400ml stock or water; 2 x 400g tins red kidney, pinto or black beans, a mix is nice, drained and rinsed; Salt and freshly ground black pepper; Juice ½ lemon; Fresh coriander, roughly chopped; Rice or garlic bread; 2 avocados, diced and sprinkled with lime juice; ½ red onion, thinly sliced; Grated cheese; Sour Cream

Spice up your mealtime with this delicious Mexican Chilli Beef recipe, packed with rich flavours and wholesome ingredients!

8 people

2 h

Nutrition per serving

kcal

826kcal
protein

50g
total fat

38g
saturates

15,4g
iron

5.3mg
carbs

73g

Ingredients

1 kg stewing beef, ideally shoulder/chuck, well-trimmed and cut into 3cm cubes
2 tablesp. rapeseed or olive oil
2 medium onions, finely chopped
4 garlic cloves, peeled and crushed
2 red or green chillies, finely chopped
1 teasp. smoked paprika
1 tablesp. ground cumin
1 tablesp. ground coriander
1 tablesp. light brown sugar
2 tablesp. tomato purée
400g tin chopped tomatoes
400ml stock or water
2 x 400g tins red kidney, pinto or black beans, a mix is nice, drained and rinsed
Salt and freshly ground black pepper
Juice ½ lemon
Fresh coriander, roughly chopped

To serve:

Rice or garlic bread
2 avocados, diced and sprinkled with lime juice
½ red onion, thinly sliced
Grated cheese
Sour Cream

Chilli Beef

1 kg stewing beef, ideally shoulder/chuck, well-trimmed and cut into 3cm cubes
2 tablesp. rapeseed or olive oil
2 medium onions, finely chopped
4 garlic cloves, peeled and crushed
2 red or green chillies, finely chopped
1 teasp. smoked paprika
1 tablesp. ground cumin
1 tablesp. ground coriander
1 tablesp. light brown sugar
2 tablesp. tomato purée
400g tin chopped tomatoes
400ml stock or water
2 x 400g tins red kidney, pinto or black beans, a mix is nice, drained and rinsed
Salt and freshly ground black pepper
Juice ½ lemon
Fresh coriander, roughly chopped

To serve:

Rice or garlic bread
2 avocados, diced and sprinkled with lime juice
½ red onion, thinly sliced
Grated cheese
Sour Cream

Preheat the oven the Gas Mark 3, 160ᵒC (325ᵒF).

To make the chilli: Place the beef in a large bowl. Season with salt and black pepper. Stir through 2 tablespoons of oil. Heat a large frying pan. Cook the beef in batches until golden brown. As each batch cooks remove it to an ovenproof casserole dish.

Add a little more oil to the pan. Add the onions and cook for a couple of minutes until they begin to soften but not brown. Then add in the garlic and chillies. Stir well then add the paprika, cumin, coriander, sugar and tomato purée. Stir for a couple of minutes, then add in the tomatoes and stock or water. Bring to the boil, stirring thoroughly to combine all the ingredients. Pour this over the beef in the casserole dish, cover and place in the oven. Cook for 1 hour then stir through the beans and cook for another 30 minutes until the meat is tender and the sauce is well reduced. Stir through the lemon juice and sprinkle over the coriander.

To Serve: Serve with rice or garlic bread. Hand around bowls of diced avocado, red onion, grated cheese and sour cream.