Diced Beef and Chipotle Chilli for Four

Make diced beef and chipotle chilli for four, from the first ingredient to the finished dish.

INGREDIENTS | Makes 4 servings
500 g Lean beef, trimmed, in 3 cm chunks (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.)
320 g Red kidney beans, tinned and drained (Drained weight of two standard tins, give or take. Drained weight.)
800 g Chopped tomatoes, tinned
200 g Onion
4 tsp (24 g) Chipotle paste (Smoky and medium hot. Start with half if you are unsure.)
300 g Beef stock (Made up from a cube or a pot.)
1 tbsp, about 11 g Olive oil
3 cloves, about 9 g Garlic
2 tsp Ground cumin
1 tsp Dried oregano
To taste Salt
Ingredient notes on the recipe page.

METHOD
1. Brown the beef in the oil in a large pot over a high heat in two batches, so it colours rather than steams. Set it aside.
2. Soften the chopped onion in the same pot for eight minutes. Add the garlic, cumin, oregano and chipotle and stir for a minute.
3. Return the beef with the tomatoes and stock. Bring to a simmer, cover and cook on the lowest heat for two hours, or in a 150°C oven, until the beef shreds with a fork.
4. Stir in the beans and cook uncovered for fifteen minutes to thicken. Season and serve.

Contains celery.
Nearly every stock cube and pot lists celery.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/diced-beef-chipotle-chilli-for-four

AI-generated images illustrating the recipe.

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