Chili Beef Stew

Chili Beef Stew
Serve : 6-8

Ingredients:

• 900 gr beef chuck, cut into 2.5cm/pieces
• 1 large red onion, coarsely chopped
• 4 cloves garlic, crushed
• 2 red peppers, seeded and cut into 2.5cm /pieces
• 2 red chilies, seeded and finally chopped
• 3 tbsps mild chili powder
• 1 tbsp cumin
• 1 tbsp paprika
• 850 pints stock/water
• 225 gr canned tomatoes, pureed
• 2 tbsps tomato puree
• 250 gr canned red kidney beans, drained
• 6 ripe tomatoes, peeled, seeded and diced
• Pinch salt
• Olive oil

1. Pour about 75 ml olive oil into a large saucepan or flameproof casserole. When hot, brown the meat in small batches over moderately high heat for about 5 minutes/batch.

2. Set aside the meat on a plate or in the lid of the casserole. Lower the heat and cook the onion, garlic, red peppers and chilies ±5 minutes. Add the chili powder, cumin and paprika and cook for 1-minute further. Pour on the liquid and add the canned tomatoes, tomato puree and the meat.

3. Cook slowly ±2 hours. Add the bean ±45 minutes before the end of cooking time.

4. When the meat is completely tender, add salt to taste and serve garnished with the diced tomatoes.