Tex-Mex beef chilli
This Tex-Mex beef chilli is the perfect comfort food for feeding a crowd.
Delicious served with
Ingredients
- 4 tbsp beef dripping or lard
- 1kg/2lb 4oz braising steak, cut into large chunks
- 2 onions, finely chopped
- 4 garlic cloves, finely chopped
- 1–3 fresh jalapeño chillies, finely chopped, to taste
- 2–3 tsp chilli powder, to taste
- 1 tsp smoked chilli powder, such as chipotle
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp ground cinnamon
- 1 tbsp dried oregano
- 2 tbsp light brown sugar
- 2 tbsp tomato purée
- 400g tin chopped tomatoes
- 100ml/3½fl oz strong coffee
- 500ml/18fl oz stout or porter
- 3 x 400g tins red kidney, pinto or black beans (a mixture is nice), drained and rinsed
- salt and freshly ground black pepper
To serve (optional)
- fresh chillies, sliced
- fresh coriander, chopped
- avocado, diced
- cheese, grated
- soured cream
Method
Heat half of the fat in a large casserole. Season the beef with salt and pepper and sear it in the casserole until well browned – you will probably have to do this in three or four batches. Transfer the beef to a plate.
Heat the remaining oil in the casserole and add the onion. Fry for a few minutes over a medium–high heat, until it takes on some colour, then add the garlic, chilli, chilli powders, cumin, ground coriander, cinnamon, oregano and sugar. Stir until the spices make a rough paste with the oil and then add the tomato purée. Keep stirring until the tomato purée and the oil starts to separate. It should smell spicy and slightly caramelised from the sugar.
Return the meat to the casserole and add the tomatoes, coffee and stout. Bring to the boil, stirring thoroughly to combine all of the ingredients. Reduce the heat, partially cover and leave to simmer for 1 hour. Add the beans and season with salt and pepper. Continue to simmer for 1–2 hours, until the meat is very tender and the sauce well reduced.
Serve with flatbreads all the garnishes on the side, if using.
