Slow cooked beef & borlotti bean chili
- 2 to 4 tablespoons vegetable oil, plus more as needed
- 3kg boneless beef chuck or goulash cut into 3/4-inch pieces
- Kosher salt and freshly ground pepper
- 2 large onions, chopped
- 8 cloves garlic, chopped
- 1/3 cup chili powder
- 1 teaspoon dried oregano
- 2 tablespoons tomato paste
- x2 400g can whole plum tomatoes, coarsely crushed with your hands
- 1 3/4 cups beef stock
- 1/3 cup brewed espresso or strong coffee
- x2 400g cans GOLDCREST borlotti beans drained and rinsed
- Grated cheddar cheese for topping
- Toasted tortillas for serving
- Heat 1/2 tablespoon vegetable oil in a large pot over medium-high heat. Pat the beef dry and season with salt and pepper. Brown in batches, about 4 minutes, adding more oil as needed. Transfer to a plate.
- Reduce the heat to medium and add 1 1/2 tablespoons oil to the pot. Add the onions and garlic; cook, stirring, until golden, about 6 minutes. Add 1/3 cup chili powder, the oregano and tomato paste; cook, stirring, 30 seconds.
- Return the meat to the pot and stir in the tomatoes with their juices, broth, espresso and GOLDCREST borlotti beans. Bring to a boil, then reduce the heat and simmer, partially covered, until the beef is tender, about 2 hours.
- In a grill pan light brush the tortilla wraps with oil and toast on each side until golden and crispy.
- Serve the chili in a bowl and top with cheese. Serve the toasted tortillas on the side.