Name: Hot-or-not Chilli Con Carne
Cook time: 3 h
Yield: 6
Ingredients: 2tbsp vegetable oil; 1kg beef brisket or casserole steak, cut into 2.5cm chunks; 2 large red onions, chopped; 4 garlic cloves, crushed; 2tsp ground cumin; ½tsp ground cloves; 2tsp sweet smoked paprika; 2tsp dried oregano; ½ x 90g jar ancho chilli paste; 500ml beef stock; 2 x 400g tin plum tomatoes; 2 x 400g tins red kidney beans, drained and rinsed; FOR THE SALSA (OPTIONAL); 3 ripe tomatoes, finely chopped; 2-3 red chillies, deseeded and finely chopped; 1tbsp lime juice; 2tsp caster sugar; TO SERVE; Cheddar cheese, grated Soured cream

VMG Recipes