November 29, 2016
Comfort Food, Main Dish, Chili,
Beans, Black Beans, Beef, Steak, Blade Steaks, Vegetables, Peppers, Entertaining, Fall/Autumn, Sunday Dinner, Winter, Weeknight Meals, Stove Top, Gluten-Free, No Eggs more
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"From Recipe+ August'16"
Heat oil in a large saucepan over high heat and cook and stir chorizo, onion and garlic for 4 minutes or until onion is soft and then add beef, cook and stir for 3 minutes or until browned.
Add chilli and cumin and cook and stir for 30 seconds or until fragrant.
Add the boiling water, crumbled stock cubes and passata and bring to the boil and then reduce heat and simmer, covered for 45 minutes or until beef is tender.
Stir capsicum and beans through beef mixture and simmer, uncovered for 5 minutes or until capsicum is tender and then season to taste.
To serve, sprinkle with coriander and serve with rice, avocado and sour cream.
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