Pulled Beef & Bean Chilli
Created by ImPat on May 21, 2016
- Servings: 4
- Prep Time: 10m
- Cook Time: 2h
- Recipe #23801
Ingredients
- 2 tablespoon olive oil
- 600 grams beef shin (gravy beef, cut into 5cm pieces)
- 1 red capsicum, seeded and coarsely chopped
- 1 brown onion, thinly sliced
- 2 garlic cloves, minced
- 2 teaspoons ground cumin
- 2 teaspoon ground coriander
- 2 teaspoons paprika (smoked paprika)
- 1/2 teaspoon cayenne pepper
- 1 can (400 gram) diced tomatoes
- 1 can (400 gram) kidney beans (or black beans, rinsed and drained)
- 1 tablespoon red wine vinegar
- 1/4 cup coriander leaves
- 220 grams tortillas (8 mini 6" tortillas)
- 1/3 cup sour cream
- Steamed brown rice, to serve (optional)
How to Make
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Step 1: Heat oil in a large saucepan over medium high heat and cook the beef, turning, for 5 minutes or until brown all over and then transfer to a plate and keep warm.
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Step 2: Add the capsicum and onion to the pan and cook, stirring for 5 minutes or until softened and then add the garlic, cumin, coriander, paprika and cayenne pepper and cook, stirring for 1 minutes or until fragrant.
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Step 3: Return the beef to the pan and add the stock and tomato and bring to the boil and then reduce heat to low and simmer, covered, for 1 1/2 hours or until beef is tender.
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Step 4: Use tongs to transfer the beef to a bowl, then use two forks to coarsely shred.
How to Make
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Step 5: Return the beef to the pan and add the beans and vinegar and simmer, uncovered for 10 minutes or until thickened slightly and then stir in the chopped coriander.
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Step 6: Meanwhile heat the tortillas in the microwave following packet directions.
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Step 7: Place the beef mixture in a serving bowl and sprinkle with coriander leaves and serve with tortillas, sour cream and steamed brown rice if desired.