Have some fun with dinner tonight and tuck into a bowl of chilli beef with tortillas.
Ingredients
- 2 tablespoons olive oil
- 1 red onion, diced
- 2 garlic cloves, crushed
- 1kg beef rump steak, trimmed, cut into 1cm pieces
- 1 teaspoon cumin seeds
- 1 teaspoon ground paprika
- 1/2 teaspoon ground chilli
- 3 dried bay leaves (see note)
- 1 green capsicum, chopped
- 2 tomatoes, chopped
- 400g can kidney beans, drained, rinsed
- 1/2 cup coriander leaves
- olive oil cooking spray
- 250g packet flour tortillas
- 1/2 cup sour cream
Method
- Step 1Heat oil in a large, heavy-based saucepan over medium heat. Add onion and garlic. Cook, stirring, for 3 minutes or until soft. Increase heat to medium-high. Add beef. Cook, stirring, for 5 minutes or until browned.
- Step 2Add cumin, paprika, chilli and bay leaves. Season with salt. Cook for 1 minute or until aromatic. Add capsicum, tomatoes and 2 cups cold water. Bring to the boil. Reduce heat to medium-low. Simmer, stirring occasionally, for 30 minutes or until sauce starts to thicken. Stir in beans. Simmer for 20 minutes or until sauce is thick. Stir in three-quarters of the coriander.
- Step 3Heat a frying pan over medium-high heat. Lightly spray both sides tortillas with oil. Cook tortillas, 1 at a time, for 30 seconds each side or until golden. Spoon chilli beef into bowls. Top with remaining coriander. Serve with tortillas and sour cream.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1703 kj
Energy
20g
Fat Total
8g
Saturated Fat
4g
Fibre
31g
Protein
96mg
Cholesterol
317.5mg
Sodium
4g
Carbs (sugar)
23g
Carbs (total)
All nutrition values are per serve
Notes
Bay leaves come from the evergreen bay laurel tree and are used to flavour soups and stews. Fresh bay leaves are more intense than dried leaves and overuse can make dishes bitter, so take care not to add too many. Remove bay leaves before serving.
- Author: Michelle Noerianto
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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