Chili Con Carne

• 1 3/4 lbs beef skirt steak, cut into large pieces
• 1/4 cup flour
• 1/4 cup vegetable or olive oil
• 1 medium onion, cut into thin wedges
• 1 medium red pepper, chopped
• 2 None fresh long red chili peppers, seeded and finely chopped
• 2 tsp ground cumin
• 1 can (14 oz) diced tomatoes
• 2 cups beef stock
• 1 can (15 oz) red kidney beans, drained and rinsed
• 1 cup coarsely chopped cilantro
• 3/4 cup Greek-style plain yogurt
• 1 tbsp lime or lemon juice
• None None Flour tortillas, warmed, to serve
• None None Lime wedges, to serve

1. Coat beef in flour, dusting off excess. Heat 1 tbsp of the oil in a large saucepan on high heat. Cook beef, in batches, for 4-5 mins or until seared. Transfer beef to a large heatproof plate.
2. Add onion, pepper and chili peppers to pan; cook and stir for 3 mins or until softened. Add cumin; cook and stir for 1 min or until fragrant.
3. Return beef to pan. Stir in tomato and stock. Bring to a boil. Reduce heat to low; simmer, partially covered, for 1 hour 15 mins or until beef is very tender. Remove pan from heat. Cool slightly.
4. Transfer beef to a chopping board. Using 2 forks, shred beef. Return beef to pan with kidney beans. Cook and stir on low heat for 2-3 mins or until heated through. Stir in 1/2 cup of the cilantro.
5. Mix remaining 1/2 cup cilantro, yogurt and lime juice until smooth. Spoon chili con carne into shallow serving bowls. Top with cilantro yogurt. Serve with warmed tortillas and lime wedges.

beef skirt steak, flour, vegetable, onion, red pepper, long red chili peppers, ground cumin, tomatoes, beef stock, red kidney beans, cilantro, yogurt, lime, flour tortillas, lime wedges

Taken from recipes-plus.com/api/v2.0/recipes/32953 (may not work)