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Mums Special Chilli

Heat the oil in a large frying pan and brown the meat, in batches for 4-5 minutes.  Remove and set aside.  Transfer to a large heatproof casserole dish and return to hob.
Add the onion and garlic to the pan and cook for a further 2-3 minutes.  Stir in the spices and cook for 1-2 minutes. Add to the casserole with the remaining ingredients except the parsley, season and bring to the boil.  Reduce the heat, cover and cook for 1½ hours, stirring occasionally. Garnish with freshly chopped parsley and serve with potato wedges and courgettes. Suitable cuts include braising steak: chuck and blade or stewing cubes: shin and leg

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– Ingredients –

450g (1lb) lean braising or stewing beef cubes*
15-30ml (1-2tbsp) sunflower oil
450g (1lb) onions, peeled and finely chopped
2 garlic cloves, peeled and crushed
5ml (1tsp) ground cinnamon
5ml (1tsp) ground cumin
5ml (1tsp) dried oregano
15ml (1tbsp) red chilli flakes
1 small red pepper, deseeded and roughly chopped
100g (4oz) mushrooms, sliced
2 x 400g cans red kidney beans
2 x 400g cans chopped tomatoes
30ml (2tbsp) tomato purée
Dash Worcestershire sauce
100g (4oz) good quality plain chocolate, broken into small pieces
Salt and pepper
Freshly chopped flat leaf parsley, to garnish

– Author –

EBLEX Purchase Ingredients

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