- In a large saucepan, or slow cooker pan that can be placed on a stove top, heat the oil on medium to high heat, brown the steak for approximately 5 – 10 minutes.
- Remove the meat, add onions and garlic and fry for 5 minutes.
- Add cayenne pepper, oregano, cumin, coriander and paprika and cook for 1 minute.
- Pour in beef stock and bring to the boil.
- Add steak, onion and stock mixture to the slow cooker pan, fresh chili, soaked dried beans (if using canned beans add to slow cooker 1 hour before end of cooking time), refried beans, tomatoes, bay leaves, salt and pepper.
- Stir well to distribute ingredients.
- Cover and slow-cook until the meat is very tender, 5 hours at the high-heat setting or 8 hours at the low-heat setting.
- Remove the meat from the slow cooker and gently shred the meat using a fork.
- Return the shredded meat with the sauce place slow cooker and keep warm until ready to serve.
- Season to taste, stir in fresh coriander leaves
- Serve with rice and a dollop of sour cream
When soaking dried beans, soak larger quantity than needed. The unused beans can be portioned into freezer bags and frozen up to 2 months in the freezer (portion into 2 cups per bag). 1 kg dried beans makes approximately 10 cups soaked beans. They are then ready for soups, stews, casseroles etc
Jalapeño chili is very hot, if you want a mild chili, use the long green chili instead or reduce the amount of chili to one. Serve the chili with corn chips, tacos or tortilla’s, guacamole and sour cream. Leftovers can be frozen up to 2 months.
Chuck steak is a cheap cut of meat around $10 a kilo.