True mexican chili beef

True mexican chili beef



Prep Time


Cook Time



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



b>To Serve:

Lime Wedges

Sour Cream

White Cheddar Cheese


  • 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.
  • Next, add to the beef mixture - tomato salsa, tomato paste, garlic, sugar, pepper, vinegar and the chilies. Stir well to combine.
  • 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.
  • Finally, add butter. Heat through and stir frequently until cooked down.
  • Serve garnished with cheddar cheese, sour cream and bell peppers.
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