Name: Chilli con carne
Cook time: 225 min
Total time: 225 min
Yield: 8
Ingredients: 1 cup (200 grams) dried kidney beans; 1.5 kilogram beef chuck steak; 2 litre (8 cups) water; 1 tablespoon olive oil; 2 medium brown onions, coarsely chopped; 2 cloves garlic, crushed; 2 teaspoon each ground coriander, cumin and sweet paprika; 1/2 teaspoon cayenne pepper; 800 gram canned crushed tomatoes; 2 tablespoon tomato paste; 4 green onions, coarsely chopped; 2 tablespoon coarsely chopped fresh coriander; 1/3 cup (65 grams) finely chopped pickled jalapeño chillies

Ingredients

1 cup (200 grams) dried kidney beans

1.5 kilogram beef chuck steak

2 litre (8 cups) water

1 tablespoon olive oil

2 medium brown onions, coarsely chopped

2 cloves garlic, crushed

2 teaspoon each ground coriander, cumin and sweet paprika

1/2 teaspoon cayenne pepper

800 gram canned crushed tomatoes

2 tablespoon tomato paste

4 green onions, coarsely chopped

2 tablespoon coarsely chopped fresh coriander

1/3 cup (65 grams) finely chopped pickled jalapeño chillies

Method

1.In a medium bowl, cover beans with water; stand overnight. Drain.

2.In a large saucepan, combine beef and the water; bring to the boil. Reduce heat; simmer, covered, 1½ hours.

3.Drain beef in a large muslin-lined strainer over a large heatproof bowl; reserve 3½ cups of the cooking liquid. Using two forks, shred beef.

4.In the same pan, heat oil over medium; cook brown onion and garlic, stirring, 5 minutes or until onion softens. Add spices; cook, stirring, 30 seconds or until fragrant. Add beans, tomatoes, paste and 2 cups of the reserved cooking liquid; bring to the boil. Reduce heat; simmer, covered, 1 hour.

5.Add beef and remaining reserved cooking liquid to the pan; simmer, covered, 30 minutes or until beans are tender. Remove from heat; stir in green onions, coriander and chilli. Season to taste.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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