Name: Mexican chilli beef
Prep time: 15 min
Cook time: 70 min
Total time: 85 min
Yield: 6
Ingredients: 2 tablespoon oil; 1 kilogram chuck steak, trimmed, cubed; 2 italian sausages, sliced; 1 onion, chopped; 1 large red chilli, chopped; 2 teaspoon ground cumin; 1 teaspoon dried oregano; 1/2 teaspoon chilli powder; 2 cup water; 400 gram can cherry tomatoes; 2 tablespoon polenta; 1 cinnamon stick; 2 dried bay leaves; 400 gram kidney beans, drained, rinsed; tortillas, to serve; sliced avocado, to serve; grated tasty cheese, to serve

Mexican chilli beef

You'll have a fiesta in your mouth with this fiery dish. With steak, Italian sausage and kidney beans covered in a spicy sauce this filling is best served with warmed tortillas, avocado and shredded cheese.

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Serves 6

Prep

15M

Cook

1H 10M

Total

1H 25M

Ingredients

2 tablespoon oil

1 kilogram chuck steak, trimmed, cubed

2 italian sausages, sliced

1 onion, chopped

1 large red chilli, chopped

2 teaspoon ground cumin

1 teaspoon dried oregano

1/2 teaspoon chilli powder

2 cup water

400 gram can cherry tomatoes

2 tablespoon polenta

1 cinnamon stick

2 dried bay leaves

400 gram kidney beans, drained, rinsed

tortillas, to serve

sliced avocado, to serve

grated tasty cheese, to serve

Method

1.Heat half oil in a large flame-proof casserole dish on high. Brown beef in 2-3 batches. Set aside.

2.Heat remaining oil in same pan. Add sausage, onion and chilli. Cook, stirring frequently, for 4-5 minutes, until sausage is golden.

3.Return beef to dish with cumin, oregano and chilli. Cook, stirring, for 1 minute until fragrant.

4.Add water, tomatoes, polenta, cinnamon and bay leaves. Bring to boil. Reduce heat to medium and simmer, uncovered, for 1 hour, until meat is tender.

5.Stir in beans and simmer for 3-5 minutes. Discard cinnamon and bay leaves. Serve with tortillas, avocado and grated cheese.

Make double the quantity and freeze half for another meal.
Note

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