Slow-Cooked Beef Chilli Recipe | nib

Ingredients

• 800g beef chuck or blade steak, cut into 3cm pieces
• 2 tbsp plain flour
• 1 tbsp extra virgin olive oil
• 1 brown onion, diced
• 3 garlic cloves, finely diced
• 1 carrot, finely diced
• 1 red capsicum, finely diced
• 2 tsp cumin
• 2 tsp smoked paprika
• ½ tsp ground chilli (omit if you would prefer a milder version)
• 4 cups low-sodium vegetable stock
• 2 400g cans diced tomatoes
• 1 400g can red kidney beans, rinsed & drained
• 12 mini corn tortillas, 1 large avocado, roughly chopped, fresh coriander and lime wedges, to serve