“My favourite chilli con carne. Serve with tortillas on the side, or a jacket potato.”
READY IN:
1hr 50mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Season the cubed beef with salt and pepper, dust with the flour.
  2. Heat the oil in a wide frying pan and brown the beef in batches. Remove from the pan and set aside.
  3. Add the onions to the same pan along with thechilli, paprika, cumin and sugar and brown 8-10 minutes until deep golden and caramelised.
  4. Return the meat to the pan together with tomatoes and stock.Bring to the boil ans simmer for 1 hour. Add the kidney beans and simmer for a further 30 minutes or unlil the beef is meltingly tender.
  5. Serve sprinkled with chopped fresh coriander.

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