Helping people feel their best through personalised nutrition and lifestyle changes
Ingredients
400g Diced Braising Steak
½ tbsp Vegetable oil
3 large red peppers, thickly sliced
1 large onion, sliced
4 cloves garlic, finely chopped
½ tsp dried crushed chillis
2 tbsp smoked paprika
2 tsp ground cumin
½ tsp ground cinnamon
¼ tsp ground allspice
1 tsp dried crushed chillies
2 tbsp smoked paprika
2 tbsp tomato purée
500ml beef stock
2 cans Black Beans, rinsed
½ tbsp cider vinegar
To serve
½ x 25g pack coriander, roughly chopped
4 salad onions, thinly sliced
4 tbsp soured cream
Preparation
Season the beef and heat the oil in a large casserole dish over a medium heat. Add the beef, turning often, until deeply browned (5-7 minutes); transfer to a plate and set aside.
Add the peppers and onion to the dish, and fry for 15 mins, until softened and starting to caramelise. Add the garlic and spices, cook for a few minutes more, then stir in the tomato purée, browned beef, stock, black beans and vinegar.
Transfer everything in to the slow cooker and cook on low for 6-8 hours OR Cover the dish with a lid, bring to a gentle simmer (it’s important to cook the chilli on a low heat to keep the beef tender). Cook for 1 hour 30 minutes, stirring occasionally. Uncover and cook for a further 1 hour, stirring now and then, until thickened slightly and the beef is tender.
Once cooked, taste and season, adding a splash more vinegar if liked. Scatter over the coriander and salad onions. Divide between bowls, topping with a spoonful of soured cream.
Notes
This chilli keeps brilliantly – and the flavour actually gets even better with time. Using this naturally leaner cut of beef keeps things lower fat. Store in the fridge, covered, for up to 5 days or freeze in portions for up to 3 months.