Mexican Chilli Beef

Recipe Ingredients: 

• 2 tbsp kisan sunflower cooking oil
• 1 kg chuck steak, trimmed, cubed
• 2 italian sausages, sliced
• 1 onion, chopped
• 1 large red chilli, chopped
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp chilli powder
• 2 cups water
• 400 g can cherry tomatoes
• 2 tbsp polenta
• 1 cinnamon stick
• 2 dried bay leaves
• 400 g kidney beans, drained, rinsed
• tortillas, to serve
• sliced avocado, to serve
• grated tasty cheese, to serve

Recipe Method: 

• Heat half oil in a large flame-proof casserole dish on high. Brown beef in 2-3 batches. Set aside.
• Heat remaining oil in same pan. Add sausage, onion and chilli. Cook, stirring frequently, for 4-5 minutes, until sausage is golden.
• Return beef to dish with cumin, oregano and chilli. Cook, stirring, for 1 minute until fragrant.
• Add water, tomatoes, polenta, cinnamon and bay leaves. Bring to boil. Reduce heat to medium and simmer, uncovered, for 1 hour, until meat is tender.
• Stir in beans and simmer for 3-5 minutes. Discard cinnamon and bay leaves. Serve with tortillas, avocado and grated cheese.