Beany Beef Chili Stew with Crunchy Tortilla Croutons

• rapeseed oil↗2 ст. л.

  olive or rapeseed

• stewed beef500 г

  (can use flank, chuck or brisket)

• onion↗2 шт.

  chopped

• garlic↗4 зубчики

  minced

• ground cumin↗1 ст. л.
• ground coriander↗2 ч. л.
• smoked paprika↗2 ч. л.
• ground cinnamon↗1 ч. л.
• tomato paste2 ст. л.
• canned diced tomatoes400 г
• chipotle paste↗1-2 ст. л.

  (optional)

• beef stock cubes↗2
• brown lentils↗100 г
• black beans↗400 г

  drain liquid

• kidney beans↗400 г

  drain liquid

• легкий коричневий м’який цукор↗1-2 ч. л.

  (за бажанням)

• кукурудзяні тортильї↗4
• рослинна олія↗

  для смаження

• фета↗100 г

  крихти

• сметана↗50 г

  або натуральний йогурт

• кінза↗невеликий пучок

  листя зібрано

• авокадо↗1

  без кісточки, очищене, розрізане навпіл і нарізане

• червоний чилі↗1 велика

  тонко нарізаний

• лайм↗1

  нарізаний дольками

Step-by-step instructions

1. 1

   Heat 1 st. l. oil in a large heat‑proof pot over medium‑high heat. Add the beef in a single layer, avoiding overcrowding, and brown on all sides until a deep brown crust forms. Transfer the meat to a plate with a slotted spoon and continue browning until all the beef is caramelized. Set aside.

2. 2

   In the same pot, heat the remaining oil, add the sliced onion, reduce heat to medium‑low and sauté for 8‑10 min until the onion softens, stirring occasionally and scraping the bottom to lift the browned bits.

3. 3

   Add the minced garlic, cumin, coriander, smoked paprika, cinnamon and tomato paste. Sauté for 1‑2 min until the spices sizzle and release aroma. Then add the chopped tomatoes, chipotle paste (optional) and dissolve the broth cubes. Return the beef with its juices, pour in 1.2 L water, season to taste and bring to a gentle boil.

4. 4

   When the mixture boils, reduce heat to minimum, cover and simmer for 1 h 45 min, stirring occasionally. Meanwhile, transfer the lentils to a bowl, cover with cold water and let soak. Drain, then add to the stew, cover again and cook another 45 min until the meat and lentils are tender.

5. 5

   Add the black beans and kidney beans, bring to a gentle boil and cook 5 min until the beans are heated through. If the stew is too watery, simmer uncovered for a few more minutes until excess liquid evaporates. Taste and, if needed, add more salt, chipotle paste or sugar (up to 2 ch. l.) depending on the tomatoes' acidity. Cool the dish, then store in the refrigerator for up to 2 days or freeze for 2 months.

6. 6

   For the croutons, cut the corn tortillas into small triangles. In a deep skillet heat enough vegetable oil to coat the bottom and fry the tortillas over medium heat for 2‑3 min, stirring constantly until they become golden‑crisp. Alternatively, crush the tortillas into crumbs and use as a quick topping.

7. 7

   Divide the stew among plates, sprinkle with feta crumbs, sour cream or yogurt, cilantro leaves, sliced avocado and finely sliced red chili. Serve with lime wedges and crunchy croutons. Optionally season with ground black pepper.