Name: Chilli con carne
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 4
Ingredients: 800 gram beef skirt steak, cut into large pieces; 1/4 cup plain flour; 1/4 cup vegetable or olive oil; 1 medium brown onion, cut into thin wedges; 1 medium red capsicum, chopped; 2 fresh long red chillies, deseeded, finely chopped; 2 teaspoon ground cumin; 400 gram can diced tomatoes; 2 cup beef stock; 400 gram can red kidney beans, rinsed; 1/2 cup coarsely chopped coriander, plus 1 cup extra; 200 gram greek-style natural yoghurt; 1 tablespoon lime or lemon juice; flour tortillas, warmed, to serve; lime wedges, to serve

Ingredients

800 gram beef skirt steak, cut into large pieces

1/4 cup plain flour

1/4 cup vegetable or olive oil

1 medium brown onion, cut into thin wedges

1 medium red capsicum, chopped

2 fresh long red chillies, deseeded, finely chopped

2 teaspoon ground cumin

400 gram can diced tomatoes

2 cup beef stock

400 gram can red kidney beans, rinsed

1/2 cup coarsely chopped coriander, plus 1 cup extra

200 gram greek-style natural yoghurt

1 tablespoon lime or lemon juice

flour tortillas, warmed, to serve

lime wedges, to serve

Method

1.Coat beef in flour, dusting off excess. Heat 1 tablespoon of the oil in a large saucepan. Cook beef, in batches, for 4-5 minutes or until seared. Transfer beef to a large heatproof plate.

2.Add onion, capsicum and chopped chilli to pan; cook and stir for 3 minutes or until softened. Add cumin; cook and stir for 1 minute or until fragrant.

3.Return beef to pan. Stir in tomato and stock. Bring to the boil. Reduce heat. Simmer, partially covered, for 1 hour 15 minutes or until beef is very tender. Remove pan from heat. Cool slightly.

4.Transfer beef to a chopping board. Using 2 forks, shred beef. Return beef to pan with kidney beans. Cook and stir over low heat for 2-3 minutes or until heated. Stir in coarsely chopped coriander.

5.Process extra coriander, yoghurt and juice until smooth. Spoon chilli con carne into shallow serving bowls. Top with coriander yoghurt. Serve with warmed tortillas and lime wedges.

If you like your chilli con carne hot, then leave the seeds in chillies.
Note

Woman's Weekly Food

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