Beef chilli

Ingredients

40ml    Vegetable oil

125g     Diced onions

20g       Crushed Garlic

4g        Cracked Black Pepper

4g        Sea Salt

8g         Cumin Seeds

8g         Coriander Seeds

6g         Smoked Paprika 

500g    Diced Beef Chuck

225g     Grated Carrots

225g     Butternut Squash – Grated

150g     Tinned Haricot Blanc

10g       Red Chillies

100ml   Red Wine

200ml  Orange Juice

10g       Thyme

40g       Veg Bouillion

250ml  Water

300g    Chopped Tinned Tomatoes

 Method:

  1. Heat the veg oil and fry the onions, garlic & dry spices until the onions are softened.

  2. Add the meat and increase the heat to fry good colour onto the beef and permeate with the spices.

  3. Once you have fried the beef, reduce the heat to a medium temperature and add the grated carrot, squash, tinned haricot blanc & cook for 5 minutes until the veg starts to soften and coat the meat.

  4. Add the chillies, red wine, orange juice, thyme, veg bouillon, water & tinned chopped tomatoes. 

  5. Cook slowly until the meat is tender and the sauce has reduced to a thick creamy consistency. 

Note.

Adjust seasoning and spice levels to taste (you can even finish by melting in a couple of cubes of dark chocolate once removed from the heat to round the flavours off).

Food At Oliver'sbeef, chilli