CHILLI CON CARNE
PREPARATION: 20min ~ COOK: 3 hrs 40min ~ READY IN: 4hrs
800 g gravy beef
2 onions, finely chopped
2 chorizos, cut into rounds
2 garlic cloves, finely chopped
1 tbsp smoked paprika
1 tbsp cumin
1 tbsp dried oregano
1 cinnamon stick
1 tbsp carne asada (or equal parts salt, sugar, cayenne pepper and chipotle powder)
2 cups beef stock
2 tins Ardmona Chopped Tomatoes
Pinch of salt
1⁄4 cup jalapeños, chopped
1 bunch fresh coriander, to serve
1 tin red kidney beans or black pinto beans
Hillfarm Pepperberry Oil
- Pre heat oven to 160 degrees celsius.
- Put oil in a large oven-proof casserole dish over a high heat. Put gravy beef in pan for 3 minutes, then turn over and cook for another 3 minutes. Remove beef from dish. Into the same pan put the onion and the chorizo. Allow onion to soften. Add garlic, spices and the carne asada. Stir for 1 minute to release the spice flavours.
- Into the dish pour the beef stock. Add the tomatoes and a pinch of salt. Stir well. Add jalapeños and the beans to the dish, then place the steak, whole, back into the dish. Put lid on the dish and place into the oven for 3 and a half hours.
- To serve, arrange avocado slices and corn chips on a plate and heap with the chilli con carne. Top with freshly picked coriander leaves.