Chili Con Carne With Black Eyed Beans

• 2 tbsp oil
• 1 None chorizo, finely chopped
• 1 None onion, chopped
• 2 cloves garlic, minced
• 1 lb top blade steak, trimmed, finely chopped
• 1 None red pepper, deseeded, chopped
• 1 None long red chili, thinly sliced
• 2 tsp ground cumin
• 1 tsp ground coriander
• 2 tsp fresh oregano, chopped
• 1/2 cup beef stock
• 1/2 cup tomato puree
• 7 oz black eyed beans, soaked overnight
• None None fresh cilantro leaves, to garnish
• None None steamed rice, to serve
• None None chopped avocado, to serve
• None None sour cream, to serve

1. Heat oil in a large saucepan over high heat. Saute chorizo, onion and garlic for 4-5 mins, or until onion is tender. Add beef. Cook, stirring, for 3-4 mins, or until browned. Add pepper, chili, spices and oregano. Cook, stirring, for 5 mins. Add stock, tomato puree and drained beans. Bring to a boil, reduce heat and simmer, covered, for 45-50 mins, or until meat is tender.
2. Simmer, uncovered, for another 5 mins. Sprinkle with fresh cilantro and serve with rice, avocado and sour cream.

oil, chorizo, onion, garlic, blade steak, red pepper, long red chili, ground cumin, ground coriander, oregano, beef stock, tomato puruee, black eyed beans, cilantro, steamed rice, avocado, sour cream

Taken from recipes-plus.com/api/v2.0/recipes/23660 (may not work)