Chunky Cornish beef chilli
650 g diced beef stewing beef
2 tablespoons vegetable oil
1 brown onion
Half bulb garlic
50gs tomato puree
½ tablespoon chilli powder
2 teaspoons smoked paprika.
2 teaspoons cumin
2 teaspoon cocoa powder
½ teaspoon dried oregano
½ teaspoon cinnamon
1 kidney beans
1 400 g tin chunky chopped tomatoes
300 ml beef stock made with a beef stock cube.
1 bay leaf
1. Heat the oil over medium heat in a large cast iron pan or good saucepan until it shimmers. While it heats pat dry the beef and season with salt and pepper. When the oil is ready brown the beef in two batches, so as not to overcrowd the pan. Set aside the beef once browned.
2. When both batches are done, add the onion, garlic, and fry in the beef fat until starting to soften, stirring often so it doesn’t burn.
3. When ready, add the tomato puree, spices, and oregano and cook into the onion mix for a minute or so. Add the beef stock, chopped tomatoes, bay leaf and cocoa powder and the beef back into the pan and cover with a lid and simmer on a low heat for about two and a half hours until the beef is tender, removing the lid for the last 30 minutes to allow the sauce to thicken, also adding in the drained kidney beans.
4. During the last part of the cooking prepare your rice or sides. Season the chilli to taste and enjoy now, or chill for later.
This dish freezes if you have any left.