This slow-cooked beef and bean chilli con carne is perfect for the weekend. You can make a big batch of it and then freeze the leftovers.
To mix it up, bake yourself a potato and then spoon some of the chilli con carne mixture over the top. Serve with some coriander, lime and guacamole … Mmm!
Serves 6.
Ingredients
- 4 onions, chopped
- 3 carrots, chopped
- 4 celery stalks, trimmed, chopped
- 4 garlic cloves, chopped
- 1/4 cup (60ml) olive oil
- 2 each red and yellow capsicums, seeds removed, chopped
- 1 each red and yellow chillies, chopped, plus extra sliced red and yellow chilli to serve
- 600g beef brisket or chuck steak, cut into 3cm cubes
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tbsp smoked paprika
- 1 tbsp cocoa powder
- 3 x 400g cans chopped tomatoes
- 400g can adzuki beans
- 2 x 400g cans kidney beans
Method
- Preheat oven to 170C. Grease a baking tray and line with baking paper.
- Place onion, carrot, celery and garlic in a food processor and blitz until finely chopped.
- Heat 2 tablespoons oil in a large flameproof casserole with a lid over high heat. Add capsicum and chilli, and cook, stirring, for 3-4 minutes or until softened. Add beef and cook, stirring occasionally, for 5 minutes or until browned all over. Add chopped vegetable mixture, spices and cocoa powder. Season, and cook, stirring regularly, for 15 minutes or until the vegetables have softened.
- Add tomatoes and beans along with their canning liquid. Bring to the boil and cover, then transfer to the oven. Cook for 3 hours 30 minutes or until meat is tender and the sauce is dark and rich.