Texan-style beef and black bean chilli
This Texan-style beef with black beans is filling and hearty. Serve it rice and top with avocado, sour cream and fresh coriander.
- 2 tbs MasterFoods® Texan Style Somkey Rub
- 1 tbs plain flour
- 700g Coles Australian No Added Hormones Beef Brisket or Beef Chuck Steak, cut into 3cm pieces
- 2 tbs olive oil
- 1 brown onion, chopped
- 1 red capsicum, seeded, coarsely chopped
- 3 garlic cloves, crushed
- 400g can diced tomatoes
- 1 cup (250ml) beef stock
- 1 cinnamon stick or quill
- 400g can black beans, rinsed, drained
- 200g sour cream
- 1 tbs lime juice
- Steamed rice, to serve
- Avocado wedges, to serve
- 1/2 cup coriander sprigs
- Lime wedges, to serve
Combine spice mix and flour in a bowl. Add the beef and toss to coat. Shake off and reserve the excess flour mixture. Heat half the oil in a large saucepan over medium-high heat. Cook beef, in batches, stirring, for 3-4 mins or until browned. Transfer to a plate.
Heat remaining oil in the saucepan over medium-high heat. Cook the onion, capsicum and garlic, stirring, for 7 mins or until the capsicum softens. Add reserved flour mixture and cook, stirring, for 1 min. Return the beef to the pan with the tomato, stock, cinnamon and ½ cup (125ml) water. Bring to the boil. Reduce heat to low. Cover and cook for 1 hour.
Discard the cinnamon. Add the beans and simmer, uncovered, for 30-40 mins or until the sauce thickens and the beef is tender. Season.
Combine sour cream and lime juice in a bowl. Season. Serve the beef mixture with rice, sour cream mixture, avocado, coriander and lime wedges.