Chunky Chili - cooking recipe

Ingredients

2 tbsp vegetable or olive oil
1 3/4 lbs beef stew meat, cut into 3/4-inch pieces
2 small onions, finely chopped
1 large red pepper, seeded and finely chopped
2 cloves garlic, crushed
2 tsp ground coriander
2 tsp ground cumin
1/4 tsp cayenne pepper
2 tbsp tomato paste
2 cans (14 oz each) diced tomatoes
1 can (15 oz) red kidney beans, drained and rinsed
None None Sour cream, to serve
None None Grated Cheddar cheese, to serve
None None Finely chopped fresh cilantro, to serve

Preparation

Heat 1 tbsp of the oil in a Dutch oven on medium-high heat. Cook beef, in batches, for 2-3 mins or until seared. Remove from pan.
Heat remaining 1 tbsp oil in pan. Cook and stir onions for 5 mins or until soft. Add pepper and garlic; cook and stir for 2 mins. Add spices; cook and stir until fragrant.
Stir in beef, tomato paste, tomatoes and 1/3 cup water. Bring to a boil. Reduce heat to low. Simmer, covered, for 1 hour 30 mins or until beef is tender. Stir in beans. Cook and stir for 5 mins or until heated through. Serve with sour cream, cheese and cilantro.