Chunky Steak Chilli

Ingredients

• 1kg diced beef (such as casserole steak)
• 1tbs plain flour
• 2tbs vegetable or light olive oil
• 1 large onion - diced
• 2 cloves garlic - finely chopped
• 1tsp dried chilli flakes
• 2 fresh chillies - one chopped and one sliced for garnish
• 1tsp dried oregano
• 1tsp ground coriander
• 2tsp ground cumin
• 1⁄2tsp paprika
• 1 beef stock cubes dissolved in 500ml boiling water
• 2 x 400g cartons chopped tomatoes
• 1tbs tomato puree
• 1 green pepper - diced
• 2 x 400g cartons borlotti or kidney beans in water - rinsed and drained
• Freshly ground black pepper
• Handful fresh coriander leaves - roughly chopped
• 1 lime - cut into wedges to serve

Instructions

1. Place the beef in a bowl and toss with the flour to coat evenly.
2. Heat 1tbs of the oil in the casserole pan over a high heat and seal the beef in batches then set aside.
3. Heat the remaining oil in the pan, add the onion and fry gently for 4-5 minutes without browning then add the garlic, dried chilli, chopped fresh chilli, oregano and ground spices.
4. Cook while stirring for another 1-2 minutes then tip the meat back into the casserole and pour over the stock. The liquid should almost cover the meat. Turn down to a gentle simmer, cover with the lid and cook slowly for one hour, stirring occasionally.
5. Check the meat is tender then uncover and simmer for 15 minutes until reduced slightly.
6. Add the chopped tomatoes, tomato puree, green pepper and beans. Season with black pepper and simmer for a further 30-45 minutes until the meat is tender and the sauce has reduced.
7. Garnish with sliced chilli and fresh coriander and serve with rice and a squeeze of fresh lime.
8. TIP: If you prefer, at the end of step 3, place the casserole dish into a preheated oven at 170°C with the lid on and cook for one hour. If you have some chilli left, refrigerate for up to two days, then heat thoroughly and serve in wraps as a tasty alternative.