I posted this to another thread, but am reposting it here
Please note I use no salt whatsoever in my cooking, unless the kidney beans are in salted water. I usually buy them unsalted. I don't miss it and this recipe tastes great without it added. Add salt if you must but its not listed as an ingredient
Big Assed Chilli Beef
Cooking time 2-2/12 hrs or over night in slow cooker.
Serves 6 (or a hungry 4)
2 cans kidney beans - drained and rinsed
2lb 4oz braising steak (stewing stuff)
2lb 4oz ripe tomatoes (fresh)
4 tablespoons vegetable/olive oil
2 large onions, chopped
Â½-1 teaspoon chilli powder (more to suit your own taste but this is a slightly sweet chilli and better not to hot IMHO)
1 rounded tablespoon paprika powder
1 tablespoon cumin seeds
2 tablespoon dark muscovado sugar
3 cloves garlic, crushed
600ml/1pint of beef stock
To garnish/serve soured cream/crÃ¨me fraiche and rough chopped fresh coriander if you want.
O and rice of your choosing, or jacket spuds, or bread.
Chop toms and cook till skins come away. Remove skins as much a possible, Break tomato down into smaller pieces or mash up.
Cut meat into small cubes. Season with ground pepper.
Heat oil and fry meat (heavy based pan is best) until well browned. Drain off meat with slotted spoon and leave juices in the pan. Meat in a dish for now.
Add onions, chilli, cumin, paprika and sugar to the pan and with meat juices and heat gently for 8-10 minutes until it’s caramelises. (looks like goo)
Return meat to pan and throw in garlic and tomatoes. Add stock, bring to boil and then turn down and leave to cook on low heat. Stir every now and again. Add tinned kidney beans for last 30 minutes or so.
Meat should be really tender when cooked.
Check seasoning and add to taste if need be.
You may need to put this all in a bigger pan when it cooks for a couple of hours. I always do. In frying pan to start and then cook in deep pan or slow cooker for the rest. Can even use an oven if you wish, but it needs a good long time until the meat uis very tender.
Is better if cooked a day in advance as the flavour sinks in. Also the sugar makes it a little sweet and I tend to not go heavy with the chilli.