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Salsa Mesquite Chilli




Source of Recipe


Sainsbury's


List of Ingredients




50g salsa mesquite rub
500g braising steak, cut into 2cm cubes
2 x 15ml spoons olive oil
1 large onion, peeled and finely chopped
1 garlic clove, crushed
2 red chillies, deseeded and finely chopped
15g pack fresh coriander, leaves removed from stalks, stalks finely chopped
15ml spoon plain flour
2 x 400g cans chopped tomatoes
420g can kidney beans, drained and rinsed
2 green peppers, deseeded and roughly chopped

Recipe



Preheat the oven to 150°C, 300°F, Gas Mark 2.

Place the salsa mesquite rub in a plastic bag, then add the meat and shake until thoroughly coated.

Heat the olive oil in a suitably sized ovenproof casserole dish then add the meat and cook for 2-3 minutes, remove and put to one side. Next add the onion, garlic, chilli and coriander stalks cook for 2-3 minutes. Finally stir in the flour, chopped tomatoes and return the meat. Cover and place in the oven for 1½ hours.

Remove after 1½ hours, then stir in the kidney beans and pepper and return to the oven for a further ¼-½ hour.

Sprinkle with the coriander leaves and serve immediately with chunks of warm crusty bread and avocado dip if desired.