Chilli con carne

Method

• Step 1
  Place beans in a medium saucepan and cover with plenty of cold water. Bring to the boil over high heat and cook, uncovered, for 10 minutes. Remove from heat. Transfer beans and cooking liquid to a heatproof bowl and set aside for 1 hour to soak. Drain.
• Step 2
  Preheat oven to 150°C. Heat half the oil in a large frying pan over high heat. Add half the beef and cook for 2 minutes each side or until brown (this sears the surface of the beef, locking in the juices so the meat retains its flavour and is tender). Repeat with remaining beef. Transfer to a 2.5L (10-cup) capacity ovenproof dish.
• Step 3
  Heat remaining oil in the same pan over medium-high heat. Add the onion, capsicum and garlic and cook, stirring, for 5 minutes or until onion softens. Add the paprika, cumin, coriander and chilli and cook, stirring, for 2 minutes or until fragrant. Add the tomato and water, and bring to the boil. Remove from heat. Add the beans and tomato mixture to the beef.
• Step 4
  Bake in preheated oven, covered, for 2 hours or until beef and beans are tender. Remove from oven and set aside for 10 minutes to cool slightly. Use tongs to transfer the beef to a chopping board. Cover tomato mixture with foil and place in the oven to keep warm. Use 2 forks to shred beef with the grain (tougher cuts of meat, such as casserole steak, break up easier and are more tender when shredded with the grain). Return beef to tomato mixture and stir to combine. Taste and season with salt and pepper. Serve immediately with steamed rice and sour cream, if desired.