Chili Beef Stew

 Chili Beef Stew

Ingredients:

900 gr beef chuck, cut into 2.5cm/pieces
1  large red onion, coarsely chopped
4  cloves garlic, crushed
2  red peppers, seeded and cut into 2.5cm /pieces
2  red chilies, seeded and finally chopped
3  tbsps mild chili powder
1  tbsp cumin
1  tbsp paprika
850  pints stock/water
225  gr canned tomatoes, pureed
2  tbsps tomato puree
250  gr canned red kidney beans, drained
6  ripe tomatoes, peeled, seeded and diced
Pinch salt
Olive oil

Methods

= Pour about 75 ml olive oil into a large saucepan or flameproof casserole. When hot, brown the meat in small batches over moderately high heat for about 5 minutes/batch.

 

= Set aside the meat on a plate or in the lid of the casserole. Lower the heat and cook the onion, garlic, red peppers and chilies ±5 minutes. Add the chili powder, cumin and paprika and cook for 1-minute further. Pour on the liquid and add the canned tomatoes, tomato puree and the meat.

= Cook slowly ±2 hours. Add the bean ±45 minutes before the end of cooking time.

= When the meat is completely tender, add salt to taste and serve garnished with the diced tomatoes.

Serve :  6-8