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Steak chilli con carne

This very special chilli con carne recipe uses steak to give this Mexican stew a gourmet twist.

Serves 2

Ingredients

  • 2 tbs vegetable oil
  • 1/2 tsp hot paprika (this gives a mild heat, add an extra 1/2 tsp for hot)
  • 1 tsp ground cumin
  • 2 (about 180g each) trimmed beef rump or scotch fillet steaks, thinly sliced
  • 2 x 125g cans red kidney beans, drained, rinsed
  • 2 vine-ripened tomatoes , roughly chopped
  • 2 tbs finely chopped coriander leaves, plus extra sprigs to serve
  • Boiled basmati rice and guacamole, to serve
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Method

  1. Place the vegetable oil,
  2. paprika, cumin and beef in a bowl. Season with salt and pepper, then toss to combine. Set aside for 10 minutes to marinate.
  3. Heat a wok or large frypan over medium heat. When hot, add the beef mixture and stir-fry for 1-2 minutes until the beef is browned. Add the kidney beans, tomato and 1 tablespoon water, then simmer over medium heat for about
  4. 5 minutes or until the tomatoes have softened. Stir in the chopped coriander, and season to taste with salt and pepper.
  5. Divide the mixture among plates and top with coriander sprigs. Serve with boiled basmati rice and guacamole.
No Rating

Recipe Rating

4
Preparation Time: 1H
Cooking Time: 1H

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