RECIPE BY:

Michael Weldon

INGREDIENTS :

• 800g Coles chuck casserole steak, cut into 2cm cubes
• 1 brown onion, diced
• 2 Garlic cloves, chopped
• 2 Star Anise
• 2tbs Smoked Paprika
• 1tbs Cumin
• 1tbs Coriander powder
• 1 tsp KEENs Chilli Blend
• 1 cup Massel Beef Stock
• 1 tin of Ardmona diced tomatoes
• 1 tin of Kidney beans
• Salt
• Cobram Extra Virgin Olive Oil

Serve/ Garnish

• Coriander sprigs
• Sour Cream
• Jalapenos
• Brown rice

METHOD :

• Roughly dice beef into 2-3cm cubes.  On a high heat, pour olive oil into a saucepan and caramelise the beef. Sprinkle with salt.
• Throw in the diced onion and chopped garlic and stir to get a nice brown colour.  Add star anise, coriander powder, smoked paprika and KEENs chilli blend (as desired) and toast for a minute. Then add beef stock, enough to cover your beef.  Scrape any caramelised meat at the bottom of the saucepan with a wooden spoon.  Add tin of tomatoes and stir through.  Sprinkle salt.
• The fun part – you choose! Option 1: Cook in the oven at 140C for 1-2 hours. Option 2: Leave the stove on a low heat, stirring every 20 minutes for an hour.  Option 3: Allow it to cook in a slow cooker for 1-2 hrs.  Whatever the option, it’s ready when the meat is nicely falling apart.
• Place saucepan back on the stove and stir in can of kidney beans. Stir to heat through the beans and reduce heat as desired.
• To serve, place Chilli Con Carne over a bowl of brown rice and garnish with Jalapenos, coriander sprigs and sour cream.
• Remember, you can serve and garnish with whatever you like – choose your own adventure!