Ingredients
1 ½ kgs | Chuck steaks, sliced (Main) |
¼ cup | Plain flour |
1 tsp | Salt |
2 Tbsp | Vegetable oil |
1 Tbsp | Peanut oil |
3 tsp | Cumin seeds |
3 cloves | Garlic, finely sliced |
1 | Onion, finely sliced |
1 | Red capsicum, deseeded and finely diced |
1 Tbsp | Brown sugar |
1 Tbsp | Smoked paprika |
1 cup | Beef stock |
½ cup | Vegetable stock |
½ cup | Red wine |
1 Tbsp | Chilli sauce, such as Culley's, Kaitaia Fire, Hot Samoan Boys or Tabasco |
2 | Red banana chillies |
400 g | Chopped tomatoes |
1 to serve | Rice |
1 to serve | Yoghurt |
1 to serve | Spring onion, sliced |
1 to serve | Coriander |
1 to serve | Lemon, cut into wedges |
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Directions
- Toss the sliced beef with the flour, then season.
- Heat the vegetable and peanut oil together in a large saucepan. Add the beef and brown. Remove then add the cumin seeds, garlic, onion and capsicum.
- Cook together until soft then return the beef to the mix. Add the brown sugar, paprika, both stocks, wine and chilli sauce.
- Finely slice the banana chillies and add with the tomatoes. Cover and simmer for 4 hours, stirring occasionally and add water if necessary to prevent sticking.
- Serve the chilli beef with rice, yoghurt, spring onions, coriander and wedges of lemon to squeeze over.