True Mexican Chili Beef Recipe

400g	Australian Beef Chuck
6-8	Red Chilies, sliced
1 ½ tbsp	Cumin Seeds
½ tsp	Freshly ground Black Pepper
5 tbsp	Butter
1 ½ tsp	Chili Powder
1/3 cup	Onion
3	Large cloves Garlic, sliced
2 cups	Beef Stock
2 tbsp	Corn Flour
1 tbsp	Dark Brown Sugar
1 ½ tbsp	White Vinegar
1	Red, yellow, orange and green Bell Pepper, diced
2 tbsp	Tomato Paste
2 tbsp	Tomato Salsa
	Salt
	Water
	To Serve:
	Lime Wedges
	Sour Cream
	White Cheddar Cheese

1	Place a large non-stick skillet over medium-high heat until hot. Add the cumin seeds, onion and the beef; cook until browned, stirring to crumble.
2	Next, add to the beef mixture - tomato salsa, tomato paste, garlic, sugar, pepper, vinegar and the chilies. Stir well to combine.
3	Then, add the beef stock, 2 tsp of each bell pepper, chili powder, corn flour and water and allow to cook for 10-15 minutes.
4	Finally, add butter. Heat through and stir frequently until cooked down.
5	Serve garnished with cheddar cheese, sour cream and bell peppers.