2 onions, finely chopped
1.5 kg diced gravy beef
4 garlic cloves, crushed
35 g sachet chilli seasoning mix
2 tsp tomato paste
3 x 400 g cans chopped tomatoes
400 g can kidney beans, rinsed and drained
Heat a large pot over high heat with 2 tablespoons olive oil. Cook onions for 4 min until golden. Add beef and cook for 5 min, stirring occasionally before adding garlic and seasoning mix. Cook for a further 3 min, stirring often.
- Add tomato paste, tomatoes and 2 cups water or beef stock. Bring to a simmer and reduce heat to low. Cover and simmer for 1 hr 30 min until the beef is tender, add extra water if needed.
- Add beans and cook for a further 10 min. Serve with grated cheese, guacamole, sour cream and corn chips. Garnish with chopped coriander.