Rated 5 out of 5 based on 2 votes
- 4 Tbls vegetable oil
- 800 g rump steak
- 1 x brown onion diced
- 2 cloves fresh garlic
- 1 Tbls fresh, finely grated ginger
- 1 tspn dried oregano leaves
- 1 tspn ground cumin
- 1 tspn ground coriander
- 2 tspn sweet paprika
- 1 tspn ground chilli
- 1 x stick of cinnamon
- 1 x bay leaf
- 1 Tbls worcestershire sauce
- 2 Tbls tomato puree
- 1 x quarter cup of water
- 1 x red chilli finely chopped
- 1 tspn red wine vinegar
- 1 x can chopped tomatoes
- 1 tspn brown sugar
- 1 x large bunch coriander leaves
- 2 Tbls finely chopped coriander stems
- 2 cups basmati rice (to serve)
- 1 cup red kidney beans (drained)
- 2 tspn sea salt
- 1 tspn cracked black pepper.
- 1 cup grated cheddar cheese (to serve)
- 1 cup sour cream (to serve)
- 2 cups plain corn chips (to serve)
- 1 cup salsa (to serve)
Pre-heat oven to 180 degrees Celsius
Chop one onion into quarters and place in food processor. Blitz on high until onions are finely diced (but not mushy)
Remove onions and place in a bowl.
Remove most of the fat from the rump steak, roughly chop it into large pieces and place into food processor.
Blitz meat until it becomes the consistency of a chunky minced meat.
Heat oil over cast iron casserole dish.
Add onion to pan and fry over medium to high heat until golden. Scrape onions into a bowl lined with paper towel.
Wipe the casserole dish clean with paper towel. Add 2 Tbsp of oil to the dish and once it’s heated, add the minced meat and cook until browned.
Add garlic, ginger, fresh chilli and all ground spices to the pan and stir through for 2 minutes.
Add Worcestershire sauce, tomato puree, red wine vinegar, salt & pepper, brown sugar,1/4 cup water and can of chopped tomatoes to dish.
Add the cooked onions back into the dish along with the chopped coriander stems, bay leaf and cinnamon stick. Stir well until whole mix is heated through.
Place lid on casserole dish and place in oven for 45 minutes to an hour (until beef is tender). Stir contents of dish a couple of times during this period.
In the last half an hour of cooking add half a can of drained kidney beans or chick peas (optional)
Stir 1 x bunch of roughly chopped coriander leaves through the dish just prior to serving.
Serve chilli with steamed basmati rice and a side of corn chips, & salsa. Top with grated cheese, sour cream and coriander sprigs. This Chilli is also great when served with soft tacos, grated cheese, iceberg lettuce and sour cream.
Leave a Review
Yum Bon! I love the mix of spices in this.