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eight hundredg beef (Recipes by ingridients beef) chuck or blade steak, cut into threecm pieces one onion, coarsely chopped three teaspoons ground cumin about two teaspoons ground coriander one/about two teaspoon ground chilli (Recipes by ingridients chilli) one quarter teaspoon ground smoky paprika four cups (oneL) Campbells Real Stock Beef about two x four hundredg cans whole tomatoes four hundredg can red kidney, beans (Recipes by ingridients beans) rinsed and drained salt (Recipes by ingridients salt) and cracked black pepper about two tablespoons chopped coriander sour, cream (Recipes by ingridients cream) (Recipes by ingridients cream) to serve, if desiredStep one Heat a little oil in a large deep frying pan or heatproof dish over medium high. Add the steak, and cook in batches for about two-three minutes or until browned. Step about two Return all the meat to the pan. Traditional Beef Chilli Recipe. Add the onion, cumin, coriander, chilli (Recipes by ingridients chilli) and paprika and cook, stirring, for about two minutes. Add the stock and tomato. Reduce the heat to low, cover and cook for one one quarter hours, stirring regularly. Traditional Beef Chilli Recipe. Uncover and cook for another thirty minutes, or until the meat is very tender. Traditional Beef Chilli Recipe. Step three Add the kidney beans (Recipes by ingridients beans) and cook for another ten minutes. Stir through the, salt (Recipes by ingridients salt) pepper and coriander. Traditional Beef Chilli Recipe. Step four To serve, top with a dollop of sour cream (Recipes by ingridients cream) (Recipes by ingridients cream) if desired.. Traditional Beef Chilli Recipe.
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