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Mexican beef chilli

Ingredients

  1. Step 1 up to 6 tbsp sunflower oil
  2. Step 2 4kg stewing beef
  3. Step 3 4 white onions, sliced
  4. Step 4 4 tbsp chipotle paste
  5. Step 5 8 garlic cloves, crushed
  6. Step 6 50g ginger, grated
  7. Step 7 1 tbsp ground cumin
  8. Step 8 2 tsp ground cinnamon
  9. Step 9 1 tbsp plain flour
  10. Step 10 2l beef stock
  11. Step 11 3 x 400g cans chopped tomatoes
  12. Step 12 1 tbsp dried oregano
  13. Step 13 5 x 400g cans pinto or kidney beans, drained
Mexican beef chilli
Calories: 551 Carbohydrate: 19 g Protein: 69 g Fat: 22 g
Cook time: 150 minutes Prep time: 15 minutes Total time: 165 minutes Servings: 15

TAGS

Dinner Main course Mexican Josh Eagleton 600 kcal or less Adam russell Braised beef Buffet Counts as 2 of 5-a-day Entertaining Feed a crowd Fibre For a crowd Good Food Healthy Iron Main Mexican feast Over an hour Party food Slow-cook Tex-mex

Directions

  1. Step 1 Heat a small drizzle of the oil in an extra-large flameproof dish. Brown the meat in batches, adding a drop more oil, remove from the dish and set aside. Add 1 tbsp oil to the dish, then the onions, and cook for 7-10 mins or until caramelised.
  2. Step 2 Stir the chipotle paste, garlic, ginger, cumin, cinnamon and flour in with the onions and cook for a couple of mins. Gradually add the stock, stirring all the time, so it's fully mixed in with the other ingredients. Add the tomatoes and oregano, season and simmer for 10 mins.
  3. Step 3 Now tip in the beef, cover and simmer very gently for about 1 hr 45 mins until tender, removing the lid and adding the beans for the final 15 mins. If the sauce is thin, let it boil down for a further 5-10 mins with the lid off. Before serving, adjust the seasoning. Serve with the garlic bread and salsa.