Products used in this recipe
Mexican Slow Cooked Chilli Beef
Yield: 10 Servings
Yield: 10 Servings
A tender, flavourful dish of seasoned beef that is slow-cooked with spices, until it melts into a rich, hearty tomato sauce perfect for tacos, rice, or burritos.
Instructions:
1. Brown meat on all sides and transfer to a deep sided gastronorm dish.
2. Add onion and capsicum and sweat until softened. Pour combined beef stock, Leggo’s Tomato Paste and seasonings over meat. Cover and slow cook in oven until meat is tender.
3. Add Edgell Red Kidney Beans, and cook for a further 30 minutes.
4. Pull or shred meat. Place meat back in sauce. Serve with thawed Edgell Avocado, charred Edgell Corn Cobettes, tortillas, sour cream, lime and coriander.
