Chilli Beef

by Frank

Don't make this with minced beef!

Ingredients

• 1 Onion sliced
• 1 red pepper, deseeded and thickly sliced
• bunch Coriander
• 1 Tbsp Sunflower Oil
• 500g Beef brisket or steak.
• 2 big cloves of Garlic
• 1 Tsp ground cumin
• 2 Tsp Hot Chilli powder
• 1 Tsp dried Oregano
• 2 Tbsp Tomato Puree
• 400g can chopped Tomatoes
• Half pint of beef stock
• 2 x 400g Cans Red Kidney Beans
• 2 cubes dark chocolate, min 70% cocoa solids

Method

1. Put the onion, red pepper and stalks from coriander into a slow cooker.
2. Heat the oil in a large non-stick frying pan, season the beef with salt and black pepper.
3. cut the beef into squares, about 5cms each edge and half cm thick
4. Fry in two batches until browned. Place beef in slow cooker.
5. Add the garlic, spices and oregano to frying pan and fry for one minute.
6. Stir in the tomato puree, tomatoes and stock and bring to boil.
7. Pour sauce into the slow cooker, cover and cook for 7 hours.
8. Stir in the beans and cook a further hour until beef is really tender.
9. Put the chocolate in the chilli, let it melt then stir.
10. Season to taste. Scatter the chopped remaining coriander over and serve with rice.