Hearty Chilli Beef with Nachos & Coriander Crème Fraîche

Ingredients

Main Ingredients:

• 500g Signature Tastes Hereford beef mince
• 2 red onions, finely diced
• 2 cloves garlic, minced
• 1 tin (400g) chopped tomatoes
• 1 bottle (approx. 330ml) lager
• 1 beef or chicken stock cube
• 1 tin (400g) SuperValu kidney beans, rinsed and drained
• 4 tablespoons SuperValu tomato purée
• 3 tablespoons SuperValu Signature Tastes Harissa Sauce
• 3 tablespoons semolina or fine polenta

Chili Spices:

• 2 tablespoons smoked paprika
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• ½ teaspoon chili powder (or to taste)

To Serve & Garnish:

• Fresh coriander, chopped
• Crème fraîche
• Salted corn nachos
• Very cold beer, to serve

Method

1. Heat a heavy-based pan over high heat. Sear the beef mince until deeply browned and caramelised.
2. Transfer beef to a slow cooker. Deglaze the pan with lager, scraping up browned bits, then pour into the slow cooker.
3. Add onions and garlic to the beef. Stir in chopped tomatoes, tomato purée, harissa sauce, stock cube, semolina or polenta.
4. Add all chili spices: smoked paprika, cumin, coriander, and chili powder. Season with salt.
5. Cook on low for ~3 hours until thick and tender.
6. Stir in kidney beans and cook for an additional 15 minutes.
7. Serve hot, topped with chopped coriander and crème fraîche, alongside salted nachos and a cold beverage.