- 2 medium onions
- 1 garlic clove
- olive oil
- 2 tsp chilli powder
- 1 fresh red chilli
- deseeded and finely chopped
- 1 tsp ground cumin (or crushed cumin seeds)
- sea salt and freshly ground black pepper
- 450g/1lb chuck steak
- minced or best minced beef (I used grass-fed beef)
- 200g/7oz sun-dried tomatoes in olive oil
- 2 x 400g cans chopped tomatoes
- ½ stick cinnamon.
- To cook this I used a metal pan or casserole with a lid, which you can use on the hob and in the oven. If you are going to use the oven method then preheat the oven to 150C/ 300F/Gas 2. Blitz the onions and garlic in the food processor until finely chopped, then fry in a little olive oil until softened. Add the chilli powder, fresh chilli, cumin and a little seasoning.
- Then add the minced chuck steak or beef and continue to cook, stirring, until it has browned. Blitz the sundried tomatoes in the food processor with enough oil from the jar to loosen into a paste. Add these to the beef with the tomatoes, cinnamon stick and a wine glass of water. Season a little more if need be. Bring to the boil, cover with greaseproof paper and the lid, then either turn the heat down to a simmer and cook for 1 ½ hours or transfer the pan to the oven for about 1 ½ hours.
- This always tastes better if you cook it the day before (to give the flavours time to develop), so its really handy if you’ve got friends coming round and don’t want to be stuck in the kitchen.
- Just take it out of the fridge and warm it up – I served it with baked sweet potato, a nice tossed salad, and a big blob of home-made guacamole.
Number of servings (yield): 3
Meal type: supper
Culinary tradition: USA (General)