Slow cooked beef, bean and beer chilli
<p>A hearty comfort food perfect for those occasions where you have to feed a hungry crowd, this slow cooked beef, bean and beer chilli is real crowd pleaser.</p>
<p><strong><span style="text-decoration: underline;">Serves:</span></strong> 6 to 8</p>
<p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p>
<ul>
<li>2 tablespoons olive oil</li>
<li>2 onions, chopped</li>
<li>1 teaspoon salt</li>
<li>3 cloves garlic, minced</li>
<li>1 ½ teaspoons ground cumin</li>
<li>1 teaspoon ground coriander</li>
<li>1 teaspoon smoked paprika</li>
<li>1 teaspoon ground chilli</li>
<li>¾ teaspoon ground cinnamon</li>
<li>700-800g lean stewing beef cut into 3-4cm pieces</li>
<li>3 tablespoons chipotle sauce</li>
<li>2-3 tablespoons tomato paste</li>
<li>1 cup dark beer</li>
<li>¾ cup beef stock</li>
<li>400g can crushed tomatoes</li>
<li>400g can black beans</li>
<li>400g can kidney beans</li>
<li>Thick natural unsweetened Greek yoghurt or sour cream, to serve</li>
<li>Big handful of chopped fresh coriander, to serve</li>
<li>Lime wedges, to serve</li>
</ul>
<p><strong><span style="text-decoration: underline;">Method</span>:</strong></p>
<ol>
<li>To begin, heat the oil in a large, flame-proof, heavy-based casserole dish with a fitting lid.</li>
<li>Cook the onions with the salt for about five minutes until soft.</li>
<li>Add the garlic, cumin, coriander, paprika, chilli and cinnamon, and continue to cook for a further two minutes.</li>
<li>Add the beef, chipotle sauce, tomato paste, beer, beef stock and tomatoes.</li>
<li>Stir, then cover with a tight-fitting lid and gently simmer on low heat for about three hours or until meat is tender.</li>
<li>Alternatively, cook in the oven at 160°C for the same time or until the meat is tender.</li>
<li>Once the meat is tender, use tongs to remove it from the sauce to a chopping board. Leave the sauce on the stovetop and boil, uncovered, for 10-15 minutes to reduce and thicken.</li>
<li>Meanwhile, use two forks to roughly tear or shred apart the chunks of meat.</li>
<li>Once the sauce has thickened, add the shredded meat and canned beans to the sauce, stir and then simmer for 5-10 more minutes until everything is warmed through.</li>
<li>Season to taste with salt and pepper.</li>
<li>Garnish with dollops of yoghurt or sour cream and lots of coriander. Serve with rice or tortillas, guacamole, salad and salsa, and lime wedges to squeeze over.</li>
</ol>
<p>Mmm, doesn’t that sound delicious? And perfect for a winter’s night. Share your secrets to perfect chilli below!</p>
<p><em>Written by Nadia Lim. First appeared on <a href="http://Stuff.co.nz" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz</span></strong></a>.</em></p>
<p><em>Image credit: Stuff / Emma Boyd</em></p>
<p><em><strong>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</strong></em></p>
<p><strong>Related links:</strong></p>
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<p><a href="/lifestyle/food-wine/2016/05/spicy-beef-curry-with-cauliflower-rice/"><strong><em><span style="text-decoration: underline;">Spicy beef curry with cauliflower rice</span></em></strong></a></p>
