Beef Easy Main Mexican

Bean chilli

Name: Bean chilli
Prep time: 15 min
Cook time: 130 min
Total time: 145 min
Yield: 6
Cuisine: /mexican
Ingredients: 2 onions, finely chopped; 2 garlic cloves, chopped; 1 long red chilli, seeds removed, chopped; 3 slices pancetta or rindless bacon, chopped; 2 tablespoons olive oil; 1 teaspoon chilli powder; 1 teaspoon ground cumin; 500g chuck steak, trimmed of fat and sinew, finely diced; 200g jar sun-dried tomato paste*; 700ml tomato passata*; 1 1/2 cups (375ml) beef stock; 1 cinnamon stick; 2 bay leaves; 800g canned red kidney beans, drained

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15m

2h 10m

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This hearty beef and bean hotpot is delicious as part of a Mexican feast.

2 onions, finely chopped
2 garlic cloves, chopped
1 long red chilli, seeds removed, chopped
3 slices pancetta or rindless bacon, chopped
2 tablespoons olive oil
1 teaspoon chilli powder
1 teaspoon ground cumin
500g chuck steak, trimmed of fat and sinew, finely diced
200g jar sun-dried tomato paste*
700ml tomato passata*
1 1/2 cups (375ml) beef stock
1 cinnamon stick
2 bay leaves
800g canned red kidney beans, drained

Method

1.

Preheat the oven to 150°C.
2.

Place onions, garlic, chilli and pancetta in food processor and process until finely chopped. Heat oil in a large ovenproof casserole, add onion mixture and fry over medium heat 2-3 minutes or until onions soften.
3.

Add chilli and cumin and fry for 1 minute. Increase heat to high, then add beef and brown all over. Add tomato paste, passata, stock, cinnamon and bay leaves. Season with salt and pepper and bring to the boil. Cover with a lid and place in the oven for 1 1/2 hours. Add beans and return to the oven, covered, for a further 30 minutes.
4.

Serve on rice with the salsa, guacamole, sour cream, tortillas and cornbread.