For this recipe I had a bag of diced beef that needed using. I decide to go down the Mexican track & do a chilli beef. As with most of my recipes I put in whatever needs using up & flavours I know will go together. So you can supplement in any ingredients that you have, I have given some serving suggestions below as well. The tomato relish in the recipe worked really well it is not something I would normally add, usually I put some sugar in most of my tomato based recipes, but we were given a lovely jar of relish by Mat's Nan, so thought I would give that a try. If you don't have any you can put in a teaspoon of sugar instead.
We cooked this beef in our Hillbilly camp oven on a butane stove due to it being too windy to light a fire in the Drifta fire pit. The stainless steel wind guard was fabricated by Mat's cousin Adam & worked a treat, thanks Adam :)
800g diced beef
1 onion diced
4 cloves of garlic chopped
1 carrot diced
1 teaspoon ground cumin
1 teaspoon chilli powder
1 teaspoon all purpose seasoning
1 teaspoon dried mixed herbs
1 beef stock cube
2 tablespoons tomato paste
1 tin of Mexican chilli beans (I found this at Coles it is a mix of red kidney beans, tomatoes, spices)
2 tablespoons tomato relish
1 tin of water (the tin from the beans)
- Fry off the onions, garlic, carrot until starting to soften.
- Add the diced beef & fry until browned.
- Add the spices, herbs & tomato paste. Fry off until toasted & it coats the beef & veggies.
- Add the bean mix, tomato relish & water.
- Stir until combined.
- Let this come to the boil.
- Reduce the heat to a gentle simmer & cook for 1.5 to 2 hours. The longer the better. Stirring every 20 mins or so. Add more water if getting to thick.
We served ours with warmed tortilla wraps & grated cheese.
You could serve this with rice, mashed potato, crusty bread, corn chips or pasta the list is endless. It would also be nice with some sour cream & guacamole.