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Beef Chilli with Red Peppers. Garnished with sour cream, avocado, coriander, and lime wedges

Beef Chilli with Red Peppers

This beef and red pepper chilli reminds me of the chilli con carne I ate as a child. It’s easy, even if it requires a little slow cooking. So, put a pot on the stove and prepare your recovery meal as you hit your long run.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4 People
Course: Main Course
Cuisine: American, Mexican
Calories: 485
Ingredients Method

Ingredients
  

  • 2 Tbsps. Rapeseed Oil
  • 500 g Beef Mince
  • 1 Large White Onion Diced
  • 3 Garlic Cloves Chopped
  • 2 Bay Leaves
  • 2 Tsp Ground Cumin
  • 3 Sprigs of Fresh Thyme
  • 2 Tsp Oregano
  • 1 Tsp Hot Chilli Powder
  • 2 Tsp Paprika
  • ½ Tsp Cayenne Pepper
  • 2 Tbsp of Tomato Puree
  • 400 g Chopped Tomatoes
  • 400 ml Beef Stock
  • 400 g Tin of Red Kidney Beans drained and rinsed
  • 2 Red Peppers Diced
  • 20 g Fresh Coriander
  • Juice of 1 Lime
  • Salt/ Pepper to Taste
To Finish
  • 1 Tbsp Chopped Coriander
  • 1 Avocado chopped
  • 2 Tbsp Sour Cream

Method
 

  1. Preheat the oven to 200°c or 180°c Fan or 400°f or Gas 6. Line a baking tray with parchment. Break the meat apart and season well. Roast in the oven for 8- 10 minutes. Turn and roast for another 8-10 minutes. When the beef is well browned, drain and set aside until later.
  2. Heat the oil and gently soften the onions and peppers with the thyme and bay leaves over medium heat. Once the onions are translucent and beginning to brown, add the garlic and spices, and cook for another minute before stirring in the tomato puree.
  3. Add the beef to the pan with the tinned tomatoes and stock. Bring to a boil, then reduce to a simmer. Cook for 60 to 90 minutes until the sauce has thickened. Stir occasionally to prevent sticking and add a splash of water if it gets too dry.
  4. Add the Red Kidney beans and diced red peppers. Simmer for 10-12 minutes until the beans are heated through.
  5. Finish with a squeeze of lime, and season to taste. Serve garnished with fresh coriander, avocado, and sour cream.