Recipe

Beef With Chilli Recipe

	Minakhan / All my dishes 4 months ago This is very yammi dish. Prep:20m Cook:20m Servings:6	Minakhan
	beef with white plain rice

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Ingredients

1 pound beef round, trimmed and cut into 1/2-inch chunks

Salt & freshly ground pepper to taste

1 1/2 tablespoons canola oil, divided

3 onions, chopped

1 green bell pepper, seeded and chopped

1 red bell pepper, seeded and chopped

6 cloves garlic, minced

2 jalapeno peppers, seeded and finely chopped

2 tablespoons ground cumin

2 tablespoons chili powder

1 tablespoon paprika

2 teaspoons dried oregano

12 ounces dark or light beer

1 28-ounce can diced tomatoes

8 sun-dried tomatoes (not packed in oil), snipped into small pieces

2 bay leaves

3 19-ounce cans dark kidney beans, rinsed

1/4 cup chopped fresh cilantro

2 tablespoons lime juice

Make Ahead Tip: Cover and refrigerate for up to 2 days or freeze for up to 2 months.

RECIPE INGREDIENTS

Directions

RECIPE METHOD

Season beef with salt and pepper. Heat 1 1/2 teaspoons oil in a Dutch oven over medium-high heat. Add half the beef and cook, stirring occasionally, until browned on all sides, 2 to 5 minutes. Transfer to a plate lined with paper towels. Repeat with another 1 1/2 teaspoons oil and remaining beef.

Reduce heat to medium and add remaining 1 1/2 teaspoons oil to the pot. Add onions and bell peppers; cook, stirring frequently, until onions are golden brown, 10 to 20 minutes. Add garlic, jalapenos, cumin, chili powder, paprika and oregano. Stir until aromatic, about 2 minutes.

Add beer and simmer, scraping up any browned bits, for about 3 minutes. Add diced tomatoes, sun-dried tomatoes, bay leaves and reserved beef. Cover and simmer, stirring occasionally, until beef is very tender, 1 1/2 to 2 hours.

Add beans; cook, covered, stirring occasionally, until chili has thickened, 30 to 45 minutes. Remove bay leaves. Stir in cilantro and lime juice. Adjust seasoning with salt and pepper.

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