Chipotle Beef Chilli & Sour Cream Topping

Serves: 10

Ingredients

• 2kg diced brisket beef
• 500g diced red onions
• 10g smoked paprika
• 20g dried chipotle chillies
• 200ml Lakeland Dairy Whipping Cream
• 1 chopped fresh red chilli
• 1 chopped fresh green chilli
• 10 crushed garlic cloves
• 1.6kg chopped tomatoes
• 500ml red wine
• 800g red kidney beans
• 1 lime, juice & zest
• sea salt & freshly ground black pepper
• olive oil

Method

Place a large, heavy bottomed pan on the stove to heat up.

Once hot, add the oil and fry the diced beef until caramelised on all sides.

Add the onions, garlic, paprika, chipotle chilli and fresh chillies.

Add the wine, tomatoes and season well.

Simmer for 3 hours, stirring occasionally.

Check the seasoning and add the beans. Cook for a further 30 minutes.

Add the lime juice and zest to the Lakeland Dairy Whipping Cream and mix well.

Serve the beef chilli with rice and top with the lime soured cream.