This winter warmer is proving to be a huge hit in the Hirst household. After enjoying for family dinner served on brown rice with grilled corn salsa and sour cream. The girls are loving the left overs rolled into burritos for a quick and nourishing lunch.
MEXICAN CHILLI BEEF AND BEANS
1 kg Beef chuck, trimmed of excess fat and cut into large pieces ( aprox 5 cm )
2 tablespoons plain flour
Sea salt and black pepper
Olive oil for frying
6 golden shallots peeled and left whole ( very small onions)
1 clove of garlic finely chopped
½ teaspoon Chipotle powder ( smoked chilli powder)
1 teaspoon cumin powder
1 teaspoon smoked paprika
½ teaspoon cinnamon powder
1 tablespoon raw cacao powder
Sprigs of fresh thyme
1 bay leaf
½ cup red wine
600ml litre beef stock
1 x 400g tin crushed tomatoes
1 tablespoon rapadura or coconut sugar
1 x 400g tin red kidney beans
Lightly coat beef in flour and salt and pepper.
Warm 2 tablespoons of olive oil in heavy based fry pan, carefully add the beef and brown on all sides for 2-3 minutes.
Remove from pan and set aside.
Warm extra olive oil if needed and sauté golden shallots and garlic until transparent. Stir in the remaining spices and cook for about 2 minutes or until fragrant.
Deglaze with red wine and simmer until the wine is reduced by half.
Add thyme, bay leaf, beef stock, crushed tomatoes and sugar.
Bring liquid to boil and then return seared beef to pan.
Reduce to simmer and cover with lid or foil.
Place in moderate oven for 1 ½ to 2 hours or until beef is very tender.
Stir occasionally to avoid sticking .
Remove from oven and add red kidney beans. Stir through to combine and warm.
Allow to slightly cool and using two forks pull meat and small onions apart to shred.
Stir through any reduced liquid in the bottom of your pan.
Garnish with fresh coriander and sliced chilli.
Serve on a bed of brown rice and top with guacamole, sour cream and chilli sauce.
Serve as soft tacos with your choice of fillings.