When the temperature drops below the 20°C mark on the South Coast, we dig out our winter woolies and bring out the old casserole dish to whip up a curry. But let’s face it, we can’t compete with the many excellent curry establishments in town. (That’s what I say now, but truth is, I threw out the last few sprigs of wilted coriander this morning…) That’s why I decided to leave well enough alone, and do a chili beef and
greenpepper casserole instead.

MEAT SELECTION TIP

We used lovely potjie beef, which requires a bit more cooking to tender. If you’re in a hurry, you can use chopped up steak or thinly sliced forequarter. Adjust cooking times accordingly.

weeknight beef chili

INGREDIENTS


The Meat: Slivers of potjie beef (or
steak / forequarter)


Spiced Flour: Cake flour seasoned
with coriander, onion, garlic,
cayenne, Kashmiri chili, salt, and
sugar


The Base: Hot pork fat, chopped
onions, chopped greenpeppers


The Greens & Aromatics: Chopped
tomatoes, celery, fresh rosemary,
thyme, bay leaves, curry leaves,
and fresh coriander


The Liquids: 1/3 cup tomato puree,
2/3 cup water

METHOD

 

  1. Slice the beef into thin slivers. Toss them thoroughly in the spiced flour mixture until evenly coated.
  2. Heat the pork fat in a wok or heavy-based casserole
    dish until hot. Toss in the beef and let them catch
    slightly on the outside to unlock deep, caramelized
    flavor notes. Allow the floured meat slivers to
    catch a little on the outside in the hot
    pork fat, as that helps develop deep
    flavor.
  3. Add in the chopped onions. Sauté until they start
    browning beautifully on the outside edges and turn
    translucent in the middle.
  4. Stir in the chopped greenpeppers and chopped tomatoes.
  5. Toss in your fresh herbs (rosemary, thyme, bay leaves, curry leaves, and coriander) to sweat down, then drop in the sliced celery.
  6. Pour in 1/3 cup tomato puree and 2/3 cup water.
  7. Cover with a lid, lower the heat, and let it cook patiently until the meat is melt-in-your-mouth tender and the sauce reduces beautifully.
  8. Spoon the rich, bubbling chili beef over a steaming bed of fluffy basmati rice.