Beef Chilli

Serves 4

• 500g blade steak - cut into 2cm cubes
• 1 carrot - finely diced
• 2 sticks celery - finely diced
• 1/2 jar Masterfoods Mexican Spices (a mixture of cummin, sweet paprika, chilli, tumeric)
• 1tsp smoked paprika
• 1tsp hot sauce (I use tabasco sauce)
• 2 capsicums, diced
• 1 cup of canned kidney beans
• 1/2 tbsp olive oil
• 500 ml beef stock (I use Massell brand)
• 250 ml crushed tomatoes
• 1 bunch Coriander, ripped up
• 1 lime, juiced
• greek yogurt/sour cream to serve

1. Heat the olive oil in a large saucepan. Sautee the carrot and celery. Reduce heat and sweat until soft.

2. Add meat and the spices. Stir until combined and meat a little brown. Add tomatoes, hot sauce, beef stock and beans.

3. Bring to boil, and then reduce heat to simmer for 2 hours, stirring occasionally. Add extra water if needed.

4. When meat is falling apart, add capsicums. Cook for a further 20 minutes on low.

5. The dish can be set aside at this point if needed.

6. Just before serving add coriander and lime. Serve with rice and Greek yogurt on the side. 

Alternatives: you could use this mixture in tacos or burritos (using corn tortillas).