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Cut the
braising steaks into small cubes,
approximately 1cm square. Poor the
beer over the steak and leave overnight
in the fridge.
To make
the chilli, drain the marinated beef,
reserving the marinated liquid and
pat the meat dry on kitchen paper.
Fry the meat until it browns, remove
from the pan and set aside. Brown
the meat in the same pan and set aside,
with the braising steak including
any meat juices.
Fry the
onion, garlic and chopped chilli for
a few minutes until they start to
soften. Add the chilli powder and
paprika and carry on frying for a
couple more minutes. Keep stirring
so the mixture doesn’t burn on the
bottom of the pan. Add the tomato
purée and fry for a couple more minutes
while stirring.
Put the
meat back in the pan along with the
tinned tomatoes and the reserved marinating
liquor, and simmer very gently for
at least an hour and a half. Fifteen
minutes before the end of cooking,
add the drained kidney beans.
Serve with
rice, salad and tortillas.
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