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Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 1 green capsicum (pepper), chopped
- 2 garlic cloves, crushed
- 2 teaspoons chilli powder
- 2 teaspoons ground cumin
- 1 teaspoon oregano
- 1 kg (2 lb 4 oz) chuck steak, trimmed and cut into 1 cm (½ inch) cubes
- 700 g (1 lb 9 oz) tomato passata (puréed tomatoes)
- 250 ml (9 fl oz/1 cup) beef stock
- 400 g (14 oz) tin red kidney beans, drained and rinsed
- steamed long-grain white or brown rice, sour cream and coriander (cilantro)
- leaves, to serve
Method
1. Heat the oil in a large heavy-based saucepan over medium heat. Add the onion, capsicum and garlic. Cook, uncovered, stirring occasionally, for 8–10 minutes, or until the onion softens. Add the chilli powder, cumin and oregano. Cook, stirring, for 2 minutes.
2. Increase the heat to high and add the beef. Cook, turning often, for 4–5 minutes, or until the beef changes colour. Pour in the tomato passata and stock. Cover and bring to a simmer. Simmer, uncovered, for 2 hours, stirring occasionally.
3. Stir the beans into the chilli. Cover and cook for a further 30 minutes, or until the beef is very tender. Top with sour cream and coriander and serve with rice.
