chilli beef
The mexican classic with no minced meat and no kidney beans. Buy good pork and beef and allow plenty of time to cook — it’ll be worth it.
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Chilli Beef
- 1kg Lean Beef
- 500g Pork
- 1 Onion, finely chopped
- 3 to 6 Cloves of garlic
- Bacon fat or oil for frying
- 500ml Beef stock
- 3 to 5 tbsp Mexican chilli powder or alternative
- 1 tbsp flour
- Bay leaf
- 1/2(half) tbsp Ground cumin
- 1/2(half) tbsp Dried Oregano
- Salt and Pepper to taste
Chop the beef and pork into cubes.
Brown the meat along with the onion and garlic in the fat or oil placed together into a casserole dish.
Add the stock, then bring to the boil, place a lid on the casserole dish and simmer for an hour.
Preheat the oven to 125c/250f/Gas 1/2(half).
Blend the chilli powder, cumin, oregano and flour in a small bowl, then add, along with the bay leaf to the casserole. Season.
Cover the casserole then place in the low oven for 1 hour or more until the meat is tender.
