CHUNKY CHILLI

Chunky Chilli image

Provided by naomihaf

Time 1h15m

Yield Serves 3

Number Of Ingredients 35

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1 onion, chopped
500g stewing steak, cut into good size chunks
3 sweet pointed peppers, chopped
3 garlic cloves, sliced
1 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
1/2-1 tsp chilli powder
1 tin of mixed beans
1 carton of passata
1 beef stock cube
1 tbsp tomato purée
200ml boiling water
1 onion, chopped
500g stewing steak, cut into good size chunks
3 sweet pointed peppers, chopped
3 garlic cloves, sliced
1 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
1/2-1 tsp chilli powder
1 tin of mixed beans
1 carton of passata
1 beef stock cube
1 tbsp tomato purée
200ml boiling water
Basmati rice
1 red chilli, sliced
2 spring onions, sliced
Guacamole
Soured cream
Coriander leaves
Grated cheese (optional)
Tortilla chips (optional)
A squeeze of lime

Steps:

Fry the onion over a medium-high heat in a drizzle of olive oil for 5 mins until softening. Add the steak and brown all over.
Throw in the chopped peppers and the garlic - give everything a good mix.
Stir in the spices & make sure everything is coated. Cook for 1 minute.
Add the beans, passata, tomato purée, stock cube & water and bring to the boil. Once bubbling, reduce the heat, pop a lid on the pan & simmer for 40-50 mins until thickened.
Cook your rice according to packet instructions. Serve the chilli over the rice with the sliced spring onions & fresh chilli, coriander leaves, grated cheese, soured cream, guacamole & squeeze of lime juice.
I like to bake sliced tortilla wraps in the oven for 10 mins at 180°C with a drizzle of olive oil & sea salt for an extra side dish to mop up the sauce!