Chilli beef and beans

• 1.5 kilogram beef chuck steak
• 1 tablespoon vegetable oil
• 1 large_piece (200g) brown onion, chopped
• 3 clove garlic, beaten
• 1 teaspoon ground cumin
• 1 teaspoon chilli powder
• 1 medium_piece (200g) inexperienced capsicum, chopped
• 2 x 310g cans red kidney beans, rinsed, drained
• 425 gram can tomato puree
• 425 gram can tomatoes, undrained, beaten
• 1 teaspoon dried oregano
• 1/4 cup (60ml) corn delight in
• 1 beef stock dice
• 1 teaspoon sugar

Chilli beef and beans

• 1

  Preheat oven to fairly insensible 160°C (140°C fan-pressured). Carve beef into 3cm pieces.

• 2

  Heat oil in flameproof 2.5-litre (10 cup) casserole dish, cook beef, in batches, stirring, unless browned. Resolve between dish.

• 3

  Add onion, garlic and spices to identical dish, cook, stirring, unless onion is cushy. Return beef to dish with final substances, bring to a boil.

• 4

  Switch dish to oven, bake, coated, in fairly insensible oven about 2 hours or unless beef is aloof.