Chunky Mexican chilli corn carne
600g Diced Round Beef<
1 tbsp Olive Oil
1 Red Onion, Finely Chopped
1 Carrot, Diced
1 Stick Celery, Diced
3 Clovesv Garlic, Crushed
1 tbsp Paprika
1 tsp Ground Cumin
1 X 400g Can Chopped Tomatoes
Splash Tabasco Sauce (Optional)
1 X 400g Can Kidney Beans, Drained And Rinsed
Brown Rice, To Serve
Bbq Corn Cobs, To Serve
Avocado Salsa, To Serve
Lime Wedges, To Serve
- Place beef in a large bowl and toss with a little oil to coat. Heat a large heavy-based casserole or saucepan and brown beef in 3-4 batches. Remove beef from pan.
- Reduce heat to medium and add onion, carrot, celery and garlic and cook for 5 minutes until softened. Return meat to pan and add paprika, cumin, salt and pepper, cook for 1 minute, then add tomatoes, Tabasco and 800ml water. Bring to the boil, reduce to a simmer, cover and cook for 1½ hours or until beef is tender.
- Remove lid, add drained and rinsed kidney beans and stir gently. Cook for another 10-15 minutes if sauce needs thickening and check seasoning.
- Serve with brown rice, BBQ corn cobs, avocado salsa and lime wedges.