Ingredients
- 4 tbsp olive oil
- 450 g chuck steak cut in to small cubes
- 1 onion finely chopped
- 1 onion finely chopped
- 4 garlic chopped
- 1 400g can of chopped tomatoes
- 1 green pepper chopped
- 1 red pepper chopped
- 1 chilli chopped
- ½ tsp cayenne
- 1 tsp cumin
- 1 tsp oregano
- 400 g cooked red kidney beans
- 100 ml chicken stock
- sour cream for garnish
- a few coriander springs
- salt and pepper
Instructions
Step 1
Set the oven to 180 degrees centigrade or gas mark 4.
Step 2
First, add the olive oil into a heated casserole pan, followed by half of the meat. Cook it in batches as not to cool down the pan. Stir it in using your wooden spoon.
Step 3
Cook for several minutes, then add the next batch. cook liquid down, then add half of the onions, stir in and leave to sweat, stirring occasionally. In several minutes, add the rest of the onion.
Step 4
Add more oil if you like, stir then add the garlic, stir it in follow with the green pepper, red pepper, chilli and mix in well.
Step 5
Follow with the cayenne pepper, cumin, oregano and season generously with salt then pepper and combine thoroughly. Then add the chopped tomatoes and the chicken stock, mix quickly.
Step 6
Simmer before removing it from the heat. ready for stewing.
Step 7
Put the pan in the centre of the preheated oven, then cook for about 1 hour, stirring occasionally.
Step 8
In an hour, stir the cooked kidney beans in. Cook for another 15 minutes and remove from the oven.
Step 9
Use a tea towel to prevent your hands from burning. Spoon some of the chilli con carne into two serving bowls. Add a generous dollop of sour cream on top and finally a sprig of coriander.
Step 10
Serve with mashed potato or rice.
