Beef Chilli with Beans, Guacamole and Cornbread Tortillas

I tend to use my magical mince recipe from my cookbook when I host a Mexican evening. Having discovered that using finely chopped beef chilli is a good alternative, I decided to put together a recipe to try. This is what I came up with and it is now a hit with my family and friends!

1kg chuck steak finely chopped
500g dried kidney beans, soaked overnight in plenty of cold water
2 onions finely chopped
1 clove of garlic minced
1t freshly grated ginger
2T dried oregano
2 bay leaves
2T tomato paste
2T olive oil
800g tin plum tomatoes
1T cayenne pepper
2T paprika
2T ground cumin

Drain the soaked beans.
In a little oil, brown the beef, onions and garlic. Add the beans and ginger with enough water to cover the ingredients and simmer for 1½ hours. Add the rest of the ingredients, salt and pepper to taste, and cook for another hours.
Serve with guacamole and tortillas and garnish with plenty of chopped coriander.

Tip: this dish can be cooked in a low oven at 150C for the same amount of time if you prefer.
When soaking dried beans I place them in the fridge. You can use any beans you like for this recipe.
This dish can be made in large quantities and frozen for up to a month.
Add some jalapeno chillis for extra kick!