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If You Cook One Thing This Weekend Make Sure It's This

Posted by Alistair Ward on 31st Oct 2014

Slow Cooked Steak Chilli Recipe This gorgeous rich smoky chilli is easy to put together, simply leave the oven to work its magic- the beef will be meltingly tender. It’s a great freezer standby, perfect for easy entertaining.Preparation time 15-20 minutesCooking time 3 ½ - 4 ½ hoursServes 62-3 dried chipotle chillies ( optional)2 tbsp vegetable oil800g diced beef steak ( braising, shin or chuck)4 cloves garlic, crushed2 onions, peeled and diced2 red peppers, deseeded and cubed1 tsp whole cumin seeds1 tsp hot chilli powder½ tsp ground cinnamon2 tbsp tomato puree250ml red wine2 bay leaves1 tsp dried oregano400g can chopped tomatoes250ml beef stock400g can kidney beans, drained25g dark chocolate, roughly choppedTo serveSour creamLime wedgesRice, tortilla chips1.    Preheat the oven to 160°C, gas mark 3. First re-hydrate the dried chillies ( if using) in boiling water for about 10-15 minutes. Drain and chop finely.2.    Heat half the oil in a large ovenproof casserole dish until very hot. Add the steak (in two batches is best) and brown for 1-2 minutes. Remove from the pan and set aside.3.    Heat the remaining oil and sauté the onions and red peppers for 8-10 minutes until softened4.    Add the cumin seeds, chilli powder and cinnamon and cook for 1 minute, then add the tomato puree and sauté for a further minute stirring all the time.5.    Add the red wine and allow to reduce down for a couple of minutes before adding the bay leaves, oregano, tomatoes, beef stock and the chopped chipotle chillies. Season well, cover and place in the preheated oven for a minimum of 3 hours or up to 4 hours until the beef is tender.6.    Stir in the kidney beans and chocolate; allowing the beans to heat through thoroughly, either back in the oven for 10 minutes or on the hob.7.    Serve with a little sour cream and some lime wedges.Cooks TipChipotle chillies add a smoky flavour to any dish. If you prefer use chipotle paste which is ready to use, or if you don’t have them just omit from the recipe. To freeze simply cool first then place in an airtight container and store for up to 6 months.
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