Cinco de Mayo Mexican Beef Chilli

In the spirit of celebrating Cinco de Mayo we're sharing a hearty Mexican beef chilli, ideal for having folk over.

This is best served with nachos, salad and salsa and will feed 6 easily. It does take a while to cook, but the preparation is quick and it keeps dishes to a minimum too!

You will need:

up to 3 tbsp sunflower oil

2kg stewing beef

2 white onions

2 tbsp chipotle paste

4 garlic cloves

25g ginger

1/2 tbsp ground cumin

1 tsp ground cinnamon

1/2 tbsp plain flour

1l beef stock

2 x 400g cans chopped tomatoes

1/2 tbsp dried oregano

3 x 400g cans pinto or kidney beans, drained

Salt

Pepper

A large heat proof casserole dish with a lid

Chopping board

Kitchen knives

Measuring jug

Plates or bowls to serve

How it's done:

• Grate ginger, chop onions and peel garlic gloves and press garlic
• Heat a small drizzle of the oil in an extra-large flameproof dish. Brown the meat in batches, adding a drop more oil for each batch. When browned remove from the dish and set aside.
• Add 1 tbsp oil to the dish, then the onions, and cook for 7-10 mins or until caramelised.
• Stir the chipotle paste, garlic, ginger, cumin, cinnamon and flour in with the onions and cook for a couple of mins.
• Gradually stir in the stock
• Add the tomatoes and oregano, season and simmer for 10 mins
• Add the beef, cover and simmer very gently for about 1 hr 45 mins until tender
• Add the beans for the final 15 mins and remove lid
• If the sauce is thin, let it boil down for a further 5-10 mins with the lid off and remember to stir!
• Serve and enjoy!

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