1kg Quality Mark beef chuck steak
chopped into 2.5cm chunks
3 garlic cloves
1 ½ tsp dried oregano
1 Tbsp ground cumin
2 tsp ground coriander
2 tsp paprika
¼ tsp chilli powder
1 bay leaf
3 Tbsp tomato paste
½ cup coffee
400g chopped canned tomatoes
2 cups beef stock
2 x 400g cans red kidney beans
2 red capsicums
seeds removed and roughly chopped
1 Tbsp brown sugar
To Make Chilli
To Slow Cook
Preheat the oven to 130°C fan bake or 150°C conventional bake.
Heat a little oil in a large frying pan over a high heat. Add half the beef and fry without stirring until one side of the meat is browned.
Stir and brown the other sides. Transfer to a bowl and repeat with the rest of the meat.
Cool slightly, then drain off and discard any liquid.
Add another splash of oil to the same pan over a medium heat. Add the onions, garlic, carrot and celery and cook, stirring for 10 minutes until soft.
Add the oregano, cumin, coriander, paprika, chilli powder, bay leaf and tomato paste, stir for a few minutes.
Add the coffee, tomatoes, stock, beans, capsicum and sugar, combine well and bring to a simmer.
If your pan is ovenproof, cover and bake in the oven for 3 hours, stirring once.
Or transfer everything to a covered casserole dish for cooking. See tips for the slow cooker option.
Remove from the oven and season as required.
Nutrition Information per Serving (525g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
1489 kJ (356 kcal)
* Percentage of recommended daily intake (Aust/NZ)