Tex-mex chunky chilli con carne

[Workingman]

I bought about 1kg of silverside from Morrisons and quartered it for various dishes. This is one of them. It is drier than other versions.

Oil
250g piece of beef.
1 each red and green chillies sliced
1 medium chopped onion
1 dsp cumin powder
1 dsp dried oregano
1 tsp dried chilli flakes
1/4 tsp allspice
1/4 tsp ground cinnamon
2 cloves crushed garlic
350ml chicken stock
1 dsp plain flour mixed to a paste
1 heaped tsp tomato purée
salt to taste

Heat a splash of oil in a medium hot frying pan and sear the beef for about five mins on both sides and set aside to cool. While that is going on heat more oil in another pan and fry the chillies and onion till the onion is soft, add the garlic for another minute then all the dry spices for another minute - take off the heat. All the pan cooking is now done except to deglaze the beef pan with a little stock.

Add the stock and the deglaze to the chili, onion and spices and stir in the flour paste and tomato purée. Slice the beef into thin slices then transfer everything to an oven proof dish.

Pre-heat the oven to 120ºC - 150ºC and cook the dish in the middle of the oven for about two hours or until the beef is tender.

[Kaz]

Looks really good

[Workingman]

It is a lot different from the normal version. The flavour is deeper and tastes more of peppers without the tomatoes, but is not screaming hot. Beans, if needed, are black beans and not red kidney.

[Kaz]

I've had chilli like this before I am sure - I've definitely had it with cubed steak rather than minced beef, and really enjoyed it