Hot and Smoky Beef Chilli

With an open mind I’ve tackled this new recipe I found in Olive magazine for a quite different take on a family favourite.  Hubby has already has a taste and it’s looking promising. 

Ingredients

2 tins of red kidney beans, rinsed and drained

Olive oil

2 large onions, peeled and chopped

3 cloves of garlic, crushed

2 green chillies, deseeded and finely chopped

1kg-stewing beef, cut into bite-sized pieces

4 tbsp tomato puree

3-4 chipotles (dried jalapeño chillies)

1 teasp ground cumin

2 teasp medium curry powder

1 stick of cinnamon

½ teasp oregano

800ml chicken stock

2 tbsp malt vinegar

2tbsp dark muscovado sugar.

Method

Heat 2 tbsp oil in a large ovenproof dish, add the onions and cook until golden.  Add the garlic and chilli and cook for another minute.  Remove the mixture from the pan and keep to one side.

Heat another tbsp of oil in the pan and brown in batches.  Return the onion mixture to the pan and then add the tomato puree, chipotle, spices and dried oregano.  Cook for one minute, and then add the stock, vinegar, sugar and beans.

Heat the oven to 160C.  Bring the chilli to the boil.  Cover with a tight fitting lid.  Put in the oven for 2.5 to 3 hours until the meat is really tender.  We’ll eat this with boiled rice and some guacamole.