Monday, January 5, 2009

Chili Beef Stew

Serve : 6-8

Ingredients:
900 gr beef chuck, cut into 2.5cm/pieces
1 large red onion, coarsely chopped
4 cloves garlic, crushed
2 red peppers, seeded and cut into 2.5cm /pieces
2 red chilies, seeded and finally chopped
3 tbsps mild chili powder
1 tbsp cumin
1 tbsp paprika
850 pints stock/water
225 gr canned tomatoes, pureed
2 tbsps tomato puree
250 gr canned red kidney beans, drained
6 ripe tomatoes, peeled, seeded and diced
Pinch salt
Olive oil

Pour about 75 ml olive oil into a large saucepan or flameproof casserole. When hot, brown the meat in small batches over moderately high heat for about 5 minutes/batch.
Set aside the meat on a plate or in the lid of the casserole. Lower the heat and cook the onion, garlic, red peppers and chilies ±5 minutes. Add the chili powder, cumin and paprika and cook for 1-minute further. Pour on the liquid and add the canned tomatoes, tomato puree and the meat.
Cook slowly ±2 hours. Add the bean ±45 minutes before the end of cooking time.
When the meat is completely tender, add salt to taste and serve garnished with the diced tomatoes.

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