PREPARATION: 30min ~ COOK: 2hrs 5min ~ READY IN: 2 hrs 40min
350 g secondary cut beef (chuck or gravy), diced
Salt flakes and pepper
1 tbsp olive oil
2 cloves garlic
2 green chillies
30 ml tomato paste
1 tsp ground cumin seeds
1 x 400 g can re‐fried beans
3 tomatoes, deseeded and diced
1 litre beef stock
2 bay leaves
1 x 400 g can beans, kidney, pinto or similar
100 g tortilla chips
200 g sharp tasty cheese
1⁄2 bunch coriander/cilantro leaves, chopped
- Season the meat with salt flakes and pepper. Heat the oil in a large saucepan and brown the meat. Once browned, remove the meat from the pan and set aside. Turn down the heat to medium and sauté the onion, garlic and chillies for 10 minutes. Add the tomato paste and cumin and cook for a further 1 minute.
- Add the re-fried beans and tomatoes to the pot and stir to combine. Add the stock and the bay leaves and allow to simmer for 2 hours with a lid on. Take the lid off the pot and add the other beans and simmer for another 5 minutes.
- Ladle the soup into the bowl then top with corn chips, cheese and fresh coriander.