Suzanne’s Red Chili

Name: Suzanne’s Red Chili
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 6
Cuisine: American
Ingredients: 1 tbsp Cumin Powder (1 TBSP ground cumin); 1 tbsp Ground coriander (1 TBSP ground coriander); 0 pieces Olive Oil (Olive oil for frying); 1 piece Yellow Onion (1 large yellow onion, diced finely); 1 tbsp Garlic (1 generous TBSP finely chopped garlic); 450 g Beet (450g 1lb stewing beef, cubed into roughly 1/2” chunks (1.5cm)); 1 tbsp Paprika (1 TBSP sweet paprika); 4 tbsp Chilli Powder (4 TBSP chili powder (see notes)); 1 tbsp All-Purpose Flour (1 TBSP plain all purpose flour); 2 tsp Oregano (2 tsp dry oregano); 2 pieces Beef Stock Cubes (2 beef Knorr stock cubes dissolved into 16oz/475ml boiling water); 30 oz Pinto Beans (2 x 15oz/400g cans of pinto beans rinsed/drained); 28 oz Chopped Tomatoes (1 x 28oz/800g can of tomatoes, drained and diced/chopped into bit size pieces); 0 pieces Black Peppercorns (Salt & ground black pepper to taste)

140 minAmerican

Servings6

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Vegetarian
Vegan
Dairy Free
Pescatarian

Ingredients

For 6 servings

Cumin Powder1 tbsp · 1 TBSP ground cumin
Ground coriander1 tbsp · 1 TBSP ground coriander
Olive Oil0 pieces · Olive oil for frying
Yellow Onion1 piece · 1 large yellow onion, diced finely
Garlic1 tbsp · 1 generous TBSP finely chopped garlic
Beet450 g · 450g 1lb stewing beef, cubed into roughly 1/2” chunks (1.5cm)
Paprika1 tbsp · 1 TBSP sweet paprika
Chilli Powder4 tbsp · 4 TBSP chili powder (see notes)
All-Purpose Flour1 tbsp · 1 TBSP plain all purpose flour
Oregano2 tsp · 2 tsp dry oregano
Beef Stock Cubes2 pieces · 2 beef Knorr stock cubes dissolved into 16oz/475ml boiling water
Pinto Beans30 oz · 2 x 15oz/400g cans of pinto beans rinsed/drained
Chopped Tomatoes28 oz · 1 x 28oz/800g can of tomatoes, drained and diced/chopped into bit size pieces
Black Peppercorns0 pieces · Salt & ground black pepper to taste

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Steps

1Heat a large heavy pan (with a tight fitting lid) over medium high heat. Once hot, add a few TBSP of oil and brown the beef in batches.
2Add more oil as needed. Take care not to overcrowd the meat so that it doesn't steam. You want a nice color on it color means flavor so don't skimp on this part! Keep the batches of browned beef in a bowl and do not drain, you want all the juices from the meat.
3Once all the meat is browned and removed from the pan, turn the heat down to medium, then add the onions and garlic and a little more oil if needed.
4Saute the onions and garlic gently. You don't want to brown them. Once they have softened, turn the heat up to medium high again, pile the onions and garlic in the middle of the pan and add the spices on top (cumin/coriander/paprika/chili powder) to the pan. Stir the spices into the onions until you can smell them (just a few seconds).
5Add in the flour, oregano and the meat along with any juices to the pan and stir to combine. Carefully pour in the water/stock cube mixture and stir well.
6Bring to a boil, turn down the heat to a simmer and put the lid on. Simmer covered for 1 to 1.5 hours, checking and stirring every 20 to 30 minutes.
7Once the meat just starts to go tender add the beans and tomatoes, stir well, cover and cook for a further half hour or until the meat is so tender it easily breaks apart with a fork.
8Taste and season with salt & pepper as needed.
9Serve over what ever you want with what ever you want on top!