Careful… this is so good that you might get addicted to this (Mr C. already is!). Since I’ve tried this recipe, I don’t like the version with minced meat anymore. It’s easy but not quick to do. But it’s absolutely worth it so give it a try!
What you need for 4 people:
600-650 gr rump steak, diced in cubes (about 1 cm x 1 cm)
3 tbsp of olive oil
1 large onion, diced
2 garlic cloves, diced
1 tbsp of chili powder, sliced, don’t remove the seeds if you like it spicy
1-2 fresh red chili pepper (the long, spicy kind), depending on your preference
2 tbsp of tomato purée
1 cube of beef stock
500 ml of water
500 gr of kidney beans, canned
fresh herbs (marjoram, oregano, thyme), cut
cumin
salt and pepper
16 large wheat tortillas
sour cream to serve
Heat the oil in a large skillet and add half of the diced steak, fry until lightly brown, then add the rest of the meat and season with salt and pepper. When nicely browned, add the onion and garlic, lower the heat and add the chili powder, and add the chili pepper. Mix in the tomato purée and the cube of beef stock. Add half of the water, cover and let simmer on low heat. After 20 mins, stir and add the rest of the water. and continue to simmer for 25 mins. Add the beans, herbs and cumin and continue to simmer for another 15 mins.
Meanwhile warm up the tortillas. My technique is to brush a bit of melted butter on one side, pile them onto each other and roll them up in tinfoil (all together). Then I warm them at 180 degrees in the oven for 15 mins.
If the chili is too liquid, continue to simmer for another 5 mins. If too dry, add a bit of water.
We usually put the pan of chili and the tortillas on the table so everyone can help themselves. Best served with a dollop of sour cream. Be quick… if your co-eaters love them as much as Mr. C. they will not last for long!
Recipe source: Some very old recipe calendar my mum used to have hanging in the guest toilet
Recommended music while cooking this: Calexico – any
