Slow cooked beef chilli con carne
1
Points®
Total time: 2 hr 15 min • Prep: 15 min • Cook: 2 hr • Serves: 6 • Difficulty: Easy
This is a great dish for batch cooking simply double the ingredients and freeze half for another meal.
Ingredients
Olive oil
1 tbs
Beef chuck steak, raw
640 g, fat trimmed, cut into 3cm pieces (buy 800g)
Red capsicum
2 medium, coarsely chopped
Brown onion
1 medium, thinly sliced
Garlic
2 clove(s), crushed
Ground paprika
3 tsp, (sweet)
Ground paprika
2 tsp, (smoked)
Dried chilli flakes
1 tsp
Beef stock
2 cup(s)
Canned diced tomatoes
400 g
Canned red kidney beans, rinsed, drained
1 can(s)
Red wine vinegar
1 tbs
Fresh coriander
⅓ cup(s)
Instructions
1
Heat oil in a large saucepan over medium-high heat. Cook beef, turning, in batches, for 5 minutes or until browned. Transfer to a plate.
2
Add capsicum and onion to same pan and cook, stirring, for 5 minutes or until softened. Add garlic, both types of paprika and chilli flakes and cook, stirring, for 30 seconds or until fragrant.
3
Return beef to pan with stock and tomatoes and bring to the boil. Reduce heat and simmer, covered, for 1½ hours or until beef is tender. Add beans and vinegar and simmer, uncovered, for 10 minutes or until slightly thickened. Serve topped with coriander.
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