Chunky beef, chorizo and chilli stew

Serves: 8

Edit

Update

Cancel

Total Time: 210

Prep Time: 30

Cook Time: 180

• 1 tablespoon(s) olive oil
• 900g/2lb stewing steak, cubed
• 1  onion, chopped
• 1 large mild jalapeño chilli, deseeded and finely chopped
• 2 tablespoon(s) chilli powder
• 2 teaspoon(s) ground cumin
• 350g/12oz ready-to-cook mini chorizo sausages
• 1 teaspoon(s) dried oregano
• 2  x 400g can chopped tomatoes
• 2  red peppers, deseeded and cut into chunks
• 1 tablespoon(s) polenta
• 600ml/1pt beef stock
• 397 gram(s) can kidney beans, drained and rinsed
• For topping:
• Red Leicester cheese, grated
• jalapeño chillies, pickled and sliced soured cream

Method

1. Heat a large flame-proof casserole dish over high heat, add oil and fry half steak for several mins till browned. Remove and set aside. Repeat with rest of steak.
2. Add onion and chillies. Cook gently for a few mins, to soften. Add chilli powder, cumin and chorizo. Stir over heat for a couple of mins. Return beef to pot with oregano, tomatoes, peppers, polenta and stock. Bring to the boil, then cover and simmer for about 2 hrs, till beef is tender.
3. Stir in beans. Cook till heated through, about 5 mins. Top with cheese, chillies and soured cream. Serve with tortilla chips.
4. Tip
5. Cook in a pressure cooker for 40 mins for tender meat in a fraction of the time, or cook in a slow cooker all day on low for 8 hrs.
6. More magazine recipes
7. More Prima magazine recipes
8. More casserole recipes

• Rated:
• 
• 
• 
• 
• 

by 0 people

View more recipes from

Add your own comments

Here are some alternate versions of this recipe created by our wonderful community of chefs!