Chilli Beef Casserole

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Spice up the dark autumn nights with Ben’s Chilli Beef Casserole. Great to make and freeze, giving you a handy dinner time standby.

Serves 4
· 3 medium onions
· 2 cloves of garlic
· 2 tablespoons olive oil
· 1 fresh red chilli or I teaspoon sambal oelek
· 1.5 heaped teaspoons cumin
· 2.5 teaspoons chilli powder
· 1/2 teaspoon cinnamon
· 750g casserole steak cut into bite-sized morsels
· 250g sun dried tomatoes in olive oil
· 2 tins of chopped tomatoes
· 1 400g tin of red kidney beans, rinsed and drained
· fresh coriander – 1 handful, finely chopped.

1. Heat oven to 150 degrees Celsius
2. Chop onions and garlic finely and gently saute in olive oil on the stovetop until soft
3. Add chilli powder, fresh chillies, cumin and cinnamon and a little seasoning
4. Switch heat to high, add the steak pieces, stir until browned
5. Blend the sun dried tomatoes with a little of their oil to make a paste
6. Add paste to the pan with the tinned tomatoes and half a tin of water or beef stock
7. Bring mixture to the boil, transfer to ovenproof dish with lid and then put in the oven for 1.5 hours
8. 30 mins before the end of the cooking time, add the drained, rinsed kidney beans
9. Chop the fresh coriander and stir through before serving

Serve with crusty bread a fresh green salad and a nice South Australian shiraz


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