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Beef Chuck Chilli With Grilled Avocado

Le Creuset Signature Cast Iron Shallow Casserole
Serves 6 - Preparation time: 10 minutes - Cooking time: 2 hours 

Ingredients 
Oil, for frying 
800g chuck beef, diced
1 large red onion, diced 
2 garlic cloves, crushed 
1 tablespoon smoked paprika 
1 tablespoon oregano 
1-2 teaspoon chilli powder 
1 teaspoon cumin 
2 cinnamon sticks 
1 red pepper, diced 
2 tins plum tomatoes 
1 tin kidney beans 
1 tin pinto beans
50g 85% dark chocolate 
3 avocado, ripe

Method

Preheat the oven to 170°  (150°C fan oven) 

1. Add a table spoon of oil to a shallow casserole and warm over a medium heat. Brown the meat until caramelised. Set aside on a plate. 

2. Add another small dash of oil to the pan and gently fry the onions for 5-6 minutes. Add the garlic with a pinch of salt and fry for a further 2 minutes. 

3. Turn down the heat slightly and add smoked paprika, oregano, chilli powder, cumin and cinnamon sticks and toast the spices for 1-2 minutes, stirring continuously. 

4. Add the meat and its juices to the pan coating the meat thoroughly in the all the spices. add the appear to the pan and pour in the tomatoes. Add one tin full of water to the casserole. Add the kidney and pinto beans. Grate and stir through the chocolate. 

5. Bring the ingredients to a simmer and put in the preheated oven to cook for 1 hour and 30 minutes, stirring occasionally. 

6. after 1 hour and 30 minutes, stir well and season to taste. Cook without the lid for a further 30 minutes - allowing the sauce to reduce and thicken. 

7. In the mean time, grill the avocados. Heat a cast iron grill over a medium heat. Cut the avocados in half - remove the stone. 
Brush with a little oil, season and place flesh side down on the grill for 3-4 minutes or until the avocados have softened. 

8. To serve, remove the chill from the oven, stir well and season if required. Top with sour cream, roughly chopped coriander and fresh chilli. Serve alongside the grilled avocado, tomato salsa and bread for dipping or a bowl of steamed rice. 


 

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