Beany chilli with rump steak
By: Mike Robinson From: Good Food Bites
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Beany chilli with rump steak
- Prep time:
- 20 mins
- Cook time:
- 30 mins
- Serves:
- 4
For a hearty meal try Mike Robinson's seriously spicy double bean chilli and stripped steak, flavoured with dark chocolate!
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Ingredients
For the steak
- 2 tbsp vegetable oil
- 1 red peppers, sliced
- 1 clove Garlic, chopped
- 1 red Onions, sliced
- 2 red chillies, chopped
- 200g rump steaks, cut into strips
- 1 tsp Chilli powder
For the beany chilli
- 400g tinned Kidney beans, drained
- 400g flageolet beans, drained
- 400g tinned chopped tomatoes
- 1 jar tomato sauce
- 1 pinch black pepper
- 50g dark chocolate
- 200ml Soured cream
- 4 flour tortillas
Method
1. Heat a heavy-based saucepan until hot, add in 1 tablespoon of vegetable oil , then the red pepper, garlic, red onion and chilli. Fry until softened, then remove from the pan.2. Add in the remaining oil and heat through. Add in the steak and fry until browned on all sides. Sprinkle over the chilli powder.
3. Return the fried vegetables to the pan and add in the kidney and flageolet beans. Mix well and add the tomatoes and pasta sauce.
4. Simmer for 15 minutes, then season with salt and freshly ground pepper and mix in the chocolate until melted. Serve in bowls with soured cream and tortilla wraps.
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Latest Comment
This receipe is absolutely gorgeous and very easy to make