Total Time: 30mins



2 tsp vegetable oil
1 onion (peeled and diced)
1 (14 ounces) can stewed steak in gravy
1 (14 ounces) can chopped tomatoes
1 (14 ounces) can red kidney beans (rinsed and drained)
2 small fresh red chilies (diced)
2 tbsp canned tomato puree
1 tsp chili powder
1 tsp ground cumin
1 tsp garlic granules
½ tsp dried oregano
½ tsp ground coriander
Salt and freshly ground black pepper
Water (as needed)


Optional Extras:
Rice (cooked, to serve)
Mexican cheese blend (grated, to serve)
Sour cream (to serve)
Tortilla chips (to serve)

In a large pan, with a lid, uncovered heat the oil.
Add the onion to the pan, and sauté until softened, light brown in color and translucent, for approximately 5 minutes.
Add the canned steak in gravy, followed by the chopped tomatoes and kidney beans.
Stir to combine using a wooden spoon.
Set the empty can of steak to one side.
Add the red chilies, tomato puree, chili powder, cumin, garlic granules,
oregano, and ground coriander. Stir to combine and season with salt and black pepper.
Using the empty can of steak, add 1 can of water to the mixture, and stir to combine.
Covered, simmer the chili for 20-25 minutes, over low to moderate heat.
Taste and season the chili once more.

Serve with your choice of optional extras, and enjoy.

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