Ingredients
- 2 tablespoons oil (vegetable or olive oil)
- 130 grams chorizo sausage (cured, 1 finely chopped)
- 1 yellow onion, finely chopped
- 2 garlic cloves, minced
- 500 grams beef blade (steak, finely chopped)
- 1 fresh chili pepper (long red, thinly sliced)
- 2 teaspoons ground cumin
- 1 1/2 cups water (boiling)
- 2 cubes (20 grams) beef bouillon (stock cubes)
- 1 1/2 cups passata (Italian tomato cooking sauce)
- 1 red capsicum, finely chopped
- 1 can (425 grams) black-eyed beans (rinsed)
- 2 tablespoons coriander leaves, to serve
- 3 cups cooked rice (long grain white, to serve)
- 1/2 avocado, finely chopped, to serve
- 1/3 cup sour cream (to serve)
How to Make
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Step 1: 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.
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Step 2: Add chilli and cumin and cook and stir for 30 seconds or until fragrant.
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Step 3: 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.
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Step 4: Stir capsicum and beans through beef mixture and simmer, uncovered for 5 minutes or until capsicum is tender and then season to taste.
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Step 5: To serve, sprinkle with coriander and serve with rice, avocado and sour cream.
We hope you enjoy this recipe!
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