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Chilli beef with pickled chillies

Chilli beef with pickled chillies recipe, brought to you by MiNDFOOD.

Chilli beef with pickled chillies

Serves 4

1.5kg chuck steak

½ cup plain flour

¼ cup olive oil

1 large brown onion, finely chopped

2 garlic cloves, crushed

1 
large red capsicum, deseeded, 
cut into 2cm pieces

2 long red chillies, deseeded, finely chopped

1 tbsp ground cumin

3 tsp smoky paprika

½ tsp ground chilli powder

800g can chopped tomatoes

1 tbsp worcestershire sauce

1 tbsp brown sugar

½ cup water

1 bunch coriander, leaves removed

430g jar pickled hot peppers (chillies)

steamed rice, to serve – optional

lime cheeks, to serve

steamed rice, to serve

1 Preheat oven to 180˚C. Cut steak into 3cm pieces. Place flour into a dish and season with salt and pepper. Lightly coat beef in flour. Heat 2 tbsp oil in a deep, ovenproof casserole dish over a medium heat. Add small quantities of beef to casserole and cook for 5 minutes or until browned on all sides. Transfer to a bowl. Brown remaining portions of beef, adding oil as required.

2 Add onion, garlic, capsicum and chillies to casserole and cook for 10 minutes or until vegetables are softened. Sprinkle cumin, paprika and chilli powder over vegetables. Stir until combined. Cook for 1 minute or until aromatic. Pour tomatoes, worcestershire sauce, sugar and water into casserole. Stir and bring to the boil. Return beef to casserole. Cover and place in oven. Cook for 1½-1¾ hours or until beef is tender.

3 Roughly chop half the coriander leaves. Place remaining sprigs into a bowl and cover with cold water. Cover and place in refrigerator to serve for lunch. Sprinkle chopped coriander onto chilli beef. Serve with pickled chillies, lime cheeks and steamed rice.

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