Slow cooked beef chilli con carne
Beef chuck steak, raw
640 g, fat trimmed, cut into 3cm pieces (buy 800g)
2 medium, coarsely chopped
1 medium, thinly sliced
2 clove(s), crushed
3 tsp, (sweet)
2 tsp, (smoked)
Dried chilli flakes
Canned diced tomatoes
Canned red kidney beans, rinsed, drained
Red wine vinegar
- 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.
- 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.
- 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.