South American Chilli Beef
olive oil
750 gm beef steak
2 onions, chopped
4 large field mushrooms, cubed
1 red capsicum, cored, seeded & diced
3 long green chillies, finely sliced
2 garlic cloves, crushed
2 tspn ground cumin
½ tspn ground cinnamon
1 tspn ground coriander
3 cans diced tomatoes, drained a little
1 tspn sugar
freshly ground salt & pepper
1½-2 cups beef stock
1 tbsp sambel oelek
25 gm dark cooking chocolate, chopped
2 cans red kidney beans, drained & rinsed
2-3 tbsp chopped coriander
1 avocado, chopped
½ red onion, chopped
sour cream
750 gm beef steak
2 onions, chopped
4 large field mushrooms, cubed
1 red capsicum, cored, seeded & diced
3 long green chillies, finely sliced
2 garlic cloves, crushed
2 tspn ground cumin
½ tspn ground cinnamon
1 tspn ground coriander
3 cans diced tomatoes, drained a little
1 tspn sugar
freshly ground salt & pepper
1½-2 cups beef stock
1 tbsp sambel oelek
25 gm dark cooking chocolate, chopped
2 cans red kidney beans, drained & rinsed
2-3 tbsp chopped coriander
1 avocado, chopped
½ red onion, chopped
sour cream
Heat a thin layer of oil in a large pot and brown beef on all sides. Then drain well and set aside. Add more oil to the pot if needed and gently saute onions, mushrooms, capsicum, chillies and garlic until tender. Then add spices and briefly toss to toast. Add tomatoes, sugar, seasonings, stock, sambel and the beef. Mix well and bring to the boil. Then turn heat down and simmer very gently for 1½ hours until beef is tender, adding more stock if needed. Then add chocolate, kidney beans and chopped coriander. Turn heat up a little, stir and briefly simmer until chocolate has melted. Taste for seasoning. Mix together avocado and red onion. Serve the chilli with a spoonful of avocado mix and sour cream on top.