dress down chilli con carne

Dress-up1kg piece chuck steak, cut into 3cm piecessalt and pepper2 tablespoons plain flour2 tablespoons olive oil 1 large brown onion, chopped 2 garlic cloves, crushed 2 red capsicums, chopped 1 teaspoon ground coriander2 teaspoons ground cumin 2 teaspoons dried oregano 1-2 teaspoons dried chilli flakes1 tablespoon tomato paste800g can diced tomatoes 250ml (1 cup) beef stock 1-2 green chillies, Vintage Trouwjurk chopped finely1 cinnamon stick400g can kidney beans, drained, rinsedDress-down750g beef mince1 large brown onion, grated2 garlic cloves, crushed2 tablespoons olive oil1 red capsicum, chopped1 large carrot, grated1 tablespoon tomato paste800g can diced tomatoes1 small Eenvoudige Trouwjurken can corn kernels, drained1 cup (250ml) beef stock1 teaspoon ground coriander2 teaspoons ground cumin2 teaspoons dried oreganopinch dried chilli flakestaco shells or nachoscoarsely grated vintage cheddarguacamole, to servesour cream, to serve1 packet flour tortillasNOTE: You can use the same method for both the dress-up and dress-down versions of this dish. You can also interchange the ingredients as you wish.

Combine chuck, salt, pepper and flour in a large bowl. Heat half the oil in a large saucepan, cook beef (chuck or mince) in batches until browned all over. Remove from pan. Then heat remaining oil and cook, Trouwjurk 2012 onion, garlic and vegetables (except corn) until starting to soften. Add tomatoes, stock and spices; bring to the boil. Serve chilli in folded tortillas with sour cream, guacamole and tasty cheese.