Texas Beef Chili

Can't get enough of chili con carne? Then you will love this recipe! This delicious and hearty stew is made with beef, tomatoes, onions and beans only. It is so easy to make and so full of flavours!

Ingredients - serves 3

450g beef shoulder

100g black beans

1 large onion

1 can chopped tomatoes (400g)

2 garlic cloves

1 red chili

1/2 bunch of cilantro

3 tbsp. heavy sour cream

300ml beef stock

1 tsp. cumin

1/2 tsp. cinnamon

salt and pepper

oil

Method

Soak black beans in cold water over night. Drain and cook in fresh water for about 1 hour. Cut beef into small cubes (1 x 1cm). Peel onion and garlic and chop finely. Wash cilantro and chop leaves roughly. Cut chili into halves, remove stem and seeds and chop finely.

Heat up some oil in a large pot. Sear beef from all sides. Remove beef from the pot, add some more oil to the pot and cook onions until translucent. Add beef, garlic, chili and tomatoes to the pot and braise for 2 minutes. Deglaze with beef stock and bring to a boil. Add cumin and cinnamon, season well with salt and pepper and let simmer at low heat for about 2 hours. Add some more water, if needed.

After 90 minutes add the cooked beans to the chili and stir well. Serve chili in tortilla bowls and garnish with sour cream and cilantro.

Serve with tortillas or rice.