Cold winters evening. Fire crackling in the background. Glass of red wine. Nothing beats a chili that has been slow cooked for hours to produce melt in the mouth tenderness. Succulent beef with the acidity of tomatoes, with garlic and spices – all complimented with the warming background hint of Chilli. Couldn’t, get better!
Ingredients
Rump Roast – 4 pounds
Canned tomatoes – 2 cans
Onions- one large – coarsely chopped
Garlic – 3 to 4 cloves – finely chopped
Olive oil – 2 -3 tablespoons
Dried bay leaves – 2 large
Cumin seeds – 1 tablespoon
Dried oregano - 2 teaspoons
Dark beer – I can
Fresh Chillies- 5 – 6 – chopped
Garlic powder - 1 teaspoon (optional)
Roasted bell peppers – 2
Dried Chillies – 4 – 5 (see note)
Juice of one lemon
Salt and pepper to taste
Instructions
Roast bell peppers by cutting in half and holding over a gas flame with tongs until the skin has blackened or by broiling in the oven. Allow to cool and peel the skin off. Chop coarsely
Chop meat into bite size pieces. Season with salt and pepper
Heat olive oil in a heavy-based casserole pot (a Dutch oven is ideal)
Brown the meat in small batches and set to one side
In the remaining oil, add cumin and cook for a minute to release essential oils (if needed add more oil and bring up to heat for this step)
Add onion and cook until translucent.
Now add bay leaves, garlic, and fresh chilies. Cook for 2 minutes. Be careful not to burn
Deglaze the pot with the beer
Re-introduce the meat and add roasted bell peppers. Stir well
Bring to the boil. Turn down heat and place lid on the pot. We are looking for the meat to cook at a slow simmer for 3 hours until it becomes melt in the mouth tender