Chili Con Carne - cooking recipe

Ingredients

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

Preparation

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.
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.
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.
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.
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.