|Thick, rich, glossy chilli|
Chilli beef casserole
2 onions, chopped
500g diced beef - I cut each piece in half again as they were a bit large
1 red pepper
30g plain flour
Tin of tomatoes
Tin of kidney beans in chilli sauce
A large glass of red wine
Pre-heat oven to 180/gas 4. Fry the onions and pepper in a splosh of oil over a medium-high heat in a casserole dish. Add the steak and keep stirring until it has browned, then add the flour and stir well for another minute or so. Tip in the tomatoes, Oxo cube and wine and keep stirring until the mixture thickens. Finally, add the kidney beans and sauce, and about half the empty tin of water. Stir some more until it starts to bubble, then turn off the heat, put a lid on it and transfer to the oven for 2 - 2 and a half hours.
Go all out and serve with rice, (blue corn) tortilla chips, grated cheese and home made guacamole.
Guacamole: Mash a ripe avocado with a good squeeze of lemon juice, a couple of pinches of salt and half a clove of crushed garlic.