- 2 tablespoons olive oil
- 1kg gravy beef
- 2 medium red onions, finely chopped
- 2 garlic cloves, crushed
- 2 medium red bell peppers (capsicums), finely chopped
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 tablespoon chili powder
- 1 cinnamon stick
- 800g can diced tomatoes
- 1 1/2 cups beef stock
- 1/2 cup chopped fresh coriander leaves
- 1/4 cup chopped fresh mint leaves
- 1 cucumber, seeded, diced
Heat half the oil in a large, heavy-based saucepan over medium-high heat. Cook beef, in batches, for 3 to 4 minutes each side or until browned. Transfer to plate.
Heat remaining oil in saucepan over medium-high heat. Add onion, garlic and capsicum. Cook, stirring, for 7 minutes or until capsicum has softened. Add cumin, coriander, chilli and cinnamon. Cook, stirring, for 1 minute or until fragrant. Return beef to pan with tomato and stock. Bring to the boil. Reduce heat to low. Simmer, covered, for 1 hour.
Remove lid. Simmer, uncovered, for 45 minutes or until beef is very tender. Using tongs, transfer beef to a bowl. Using 2 forks, shred meat, discarding excess fat.
Bring mixture to the boil over medium-high heat. Add beef. Reduce heat to medium-low. Simmer, uncovered, for 10 minutes or until sauce has thickened. Remove and discard cinnamon stick. Stir in half the coriander.
Combine mint, cucumber and remaining coriander in a bowl. Serve chili con carne topped with mint mixture.