Mexican Slow Cooked Chilli Beef

Step 1

Brown meat on all sides and transfer to a deep sided gastronorm dish.

Step 2

Add onion and capsicum and sweat until softened. Pour combined beef stock, Leggo’s Tomato Paste and seasonings over meat. Cover and slow cook in oven until meat is tender.

Step 3

Add Edgell Red Kidney Beans, and cook for a further 30 minutes.

Step 4

Pull or shred meat. Place meat back in sauce. Serve with thawed Edgell Avocado, charred Edgell Corn Cobettes, tortillas, sour cream, lime and coriander.