Chilli con carne with herb salsa

Ingredients:

• 2 tablespoons olive oil
• 1kg gravy beef
• 2 medium red onions, finely chopped
• 2 garlic cloves, crushed
• 2 medium red bell peppers (capsicums), finely chopped
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 tablespoon chili powder
• 1 cinnamon stick
• 800g can diced tomatoes
• 1 1/2 cups beef stock
• 1/2 cup chopped fresh coriander leaves
• 1/4 cup chopped fresh mint leaves
• 1 cucumber, seeded, diced

Method:

1. Heat half the oil in a large, heavy-based saucepan over medium-high heat. Cook beef, in batches, for 3 to 4 minutes each side or until browned. Transfer to plate.
2. Heat remaining oil in saucepan over medium-high heat. Add onion, garlic and capsicum. Cook, stirring, for 7 minutes or until capsicum has softened.
3. Add cumin, coriander, chilli and cinnamon. Cook, stirring, for 1 minute or until fragrant.
4. Return beef to pan with tomato and stock. Bring to the boil. Reduce heat to low. Simmer, covered, for 1 hour.
5. Remove lid. Simmer, uncovered, for 45 minutes or until beef is very tender.
6. Using tongs, transfer beef to a bowl. Using 2 forks, shred meat, discarding excess fat.
7. Bring mixture to the boil over medium-high heat. Add beef. Reduce heat to medium-low. Simmer, uncovered, for 10 minutes or until sauce has thickened.
8. Remove and discard cinnamon stick. Stir in half the coriander.
9. Combine mint, cucumber and remaining coriander in a bowl.
10. Serve chili con carne topped with mint mixture.