Recipes Add Recipe

1 tablespoon Oil, olive, pure

4 steak Beef, blade steak, lean, raw

2 onion Onion, mature, white skinned, peeled, raw

2 clove Garlic, peeled, raw

2 cup Capsicum, green, raw

1 tomato Tomato, common, raw

2 steak Beef, blade steak, lean, raw

1 cup Coriander, fresh, leaves & stem

2 teaspoon Oregano, dried

2 teaspoon Cumin (cummin) seeds, ground

1 teaspoon Cloves, ground

1 chilli Chilli (chili), red, raw

2 teaspoon Cinnamon, ground

• Heat oil in a pan over medium-high heat. Add half the beef and cook for 3-4 minutes each side. Set aside. Repeat with remaining beef. Reduce heat to medium. Add onion, garlic and capsicum and cook, stirring, for 6-8 minutes. Return beef to the pan with the tomato, stock, coriander, cumin, oregano, cloves, chilli and cinnamon. Bring to the boil. Reduce heat to low and cook, covered, for 2 hours. Use tongs to transfer the beef to a plate. Use 2 forks to shred the meat. Bring the tomato mixture to the boil. Cook, uncovered, for 10 minutes. Add beef and cook for 2 minutes. Remove from heat. Season with salt and pepper. Divide chilli among serving bowls and top with cheddar, tomato, onion, avocado and sour cream. Serve with tortillas.

1 tbs olive oil 1kg-piece gravy beef, cut into quarters 2 brown onions, finely chopped 2 garlic cloves, finely chopped 1 large green capsicum, deseeded, finely chopped 2 x 400g cans diced tomatoes 500ml (2 cups) beef stock 1/2 cup chopped fresh coriander 2 tsp ground cumin 2 tsp dried oregano 1 tsp ground cloves 1-2 tsp dried chilli flakes 1 cinnamon stick