I made this last night and whoa nelly it made my nose run. Might try adding a little less chili next time!

Ingredients
1/2 cup plain flour
1.5kg chuck steak, cut into 3cm pieces
2 tablespoons olive oil
2 brown onions, finely chopped
2 garlic cloves, crushed
2 red capsicum, deseeded, cut into 2cm pieces
2 long red chillies, deseeded, finely chopped
1 tablespoon Worcestershire sauce
1 tablespoon brown sugar
1 tablespoon ground cumin
1 tablespoon smoked paprika
1 teaspoon ground chilli powder
2 x 400g cans chopped tomatoes
1/2 cup water
sour cream, and warm corn tortillas, to serve

Instructions
1. Place flour in a shallow dish. Season with salt and pepper. Lightly coat beef in flour.
2. Heat oil in a large, deep frying pan over medium-high heat. Cook beef, in small batches, for 3 to 4 minutes or until browned, adding more oil if required. Transfer to a plate, cover to keep warm.
3. Add onion and garlic to pan. Cook, stirring occasionally, for 3 minutes or until tender. Add capsicum, chilli, Worcestershire sauce, sugar, cumin, paprika and chilli powder. Cook, stirring, for 1 minute or until aromatic. Add tomatoes and water and bring to the boil.
4. Pour mixture into slow cooker. Add meat and stir until well combined. Cover and cook on HIGH for 3 to 4 hours or until meat is tender and sauce is thick.
5. Serve with sour cream, avocado and tortillas.

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This entry was posted on Friday, June 25th, 2010 at 9:00 am and is filed under Foodie Fridays. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.