One Pot Citrus Beef Chilli

Ingredients

• 1 Onion (Finely sliced)
• 3 Garlic cloves (Chopped)
• 2 Oranges (Zest half of one orange; juice both)
• 500 g Braising beef
• 1 tsp Fine sea salt (For seasoning the beef)
• Olive oil (A drizzle for browning the beef and cooking the onions)
• Salt (A pinch for the onions, plus more to taste in the chilli and salsa)
• 1 tbsp Tomato purée
• 1 pack Chilli con carne seasoning mix
• 750 ml Water
• 4 tbsp Jarred grilled red peppers (Drained)
• 400 g Kidney beans (Drain; source specifies one 400 g can)
• 1 Beef stock cube (Crumble into the pan)
• Black pepper (To taste)
• 1 Lime (Juice, added to the cooked chilli)
• 6 Spring onions (Optional salsa; top and tail, char whole, cool and finely chop)
• Olive oil (A drizzle for charring the spring onions)
• 15 g Fresh coriander (Optional salsa; finely chopped)
• 1 Lime (Optional salsa; zest and juice)
• 4 tbsp Olive oil (Optional salsa)
• 2 tbsp Water (Optional salsa)
• Salt (Optional salsa; to taste)
• 5 g Fresh coriander (To serve; scatter over the chilli)

Steps

1. 1

   Finely slice the onion and chop the garlic. Using a vegetable peeler, remove a strip of zest from half of one orange, then juice both oranges.

2. 2

   Season the beef with the fine sea salt. Heat a drizzle of olive oil in a large, heavy-based lidded saucepan, about 28 cm wide, over medium-high heat.

3. 3

   Brown the beef in two or three batches for 7 minutes total, keeping the pieces well spaced and turning them regularly so they colour on all sides. Remove the browned beef from the pan.

4. 4

   Add the onion to the pan, season with a pinch of salt, reduce the heat, and cook for 10 minutes until softened.

5. 5

   Add the garlic and cook for 2 minutes.

6. 6

   Add the tomato purée and chilli seasoning mix. Cook for another 1–2 minutes.

7. 7

   Drain the grilled peppers and kidney beans. Return the beef to the pan, then add the orange juice, orange peel, water, peppers and kidney beans. Crumble in the beef stock cube.

8. 8

   Bring the mixture to a simmer and season with salt and black pepper. Cover the pan and simmer on the lowest heat possible for 2 hours to 2 hours 30 minutes, until the meat is very soft and nearly falling apart. If using a smaller pan, reduce the sauce further as needed; it should be thick.

9. 9

   Squeeze the juice of one lime into the cooked chilli and mix well.

10. 10

    For the optional salsa, top and tail the spring onions. Heat a drizzle of olive oil in a frying pan over medium-high heat, add the whole spring onions, and cook until charred on all sides. Remove them from the pan and leave to cool.

11. 11

    Finely chop the cooled spring onions and the coriander for the salsa.

12. 12

    Add the spring onions and coriander to a bowl with the zest and juice of one lime, 4 tablespoons olive oil and 2 tablespoons water. Season with salt and whisk to emulsify.

13. 13

    Divide the chilli between bowls. Top with the spring onion salsa, if using, and scatter over the remaining coriander.

Notes

The optional spring onion salsa is listed separately from the chilli. The recipe does not specify the amount of olive oil used for browning the beef or charring the spring onions; use a drizzle as directed. Suggested serving ideas in the page comments include rice, tortilla chips and sour cream.

Nutrition per serving

• dinner
• main course
• Mexican-inspired
• beef
• one-pot
• slow-braised
• citrus
• gluten-free ingredients (check seasoning mix)