Billy Campbell - Executive Chef, Thistle Glasgow

Rossdhu Chilli Beef

This is delicious served with guacamole, sour cream and tacos, or in griddled tortilla wraps...

Ingredients

500g rump of beef, chopped into small dice
5 tsp oil
2 medium onions, diced
2 large chillies, diced with the seeds in (or more, to taste)
4 large garlic cloves, chopped
225g tinned chopped plum tomatoes 5 tsp tomato purée
Maldon sea salt
1½ tsp ground cumin
chopped fresh coriander, to garnish

Serves 4

Put the oil in a large saucepan over a medium to high heat. Add the beef, diced onions, chillies and garlic and sweat them together. Drain off any excess fat if a lot comes off the beef. Drain the chopped tomatoes, but reserve the juice. Then add the chopped tomatoes and tomato purée to the pan, and a pinch of Maldon salt. Continue cooking for 10 minutes; if there’s any sign of it catching, add a little of the juice from the tomatoes. Add the cumin and cook for a further 10–20 minutes, or until the beef is tender. Put it in a serving bowl, check the seasoning and top with some coriander.