Mat's Recipe Of The Week

Serves 4

Chili Beef 1kg stewing beef Salt and pepper 2 tablespoons olive oil 500g pork mince 3 red chilies diced 2 jalapenos diced 4 garlic cloves finely cut 1 brown onion diced 1 tablespoon fresh oregano 2 tablespoons chili powder 1 tablespoon cumin 1 tin tomatoes 1 cup veal or chicken stock 1 tin black or kidney beans

Tomato Sauce 1 tablespoon olive oil 2 red chili finely cut 1 garlic clove finely cut 1 brown onion finely cut 1 teaspoon cumin 2 tins tomatoes The rest 8 tortillas 1 cup of cheese. I like mixing colby and cheddar Sour cream Spring onions sliced on the diagonal

Cut beef into 2cm cubes and season with salt and pepper. Heat 1 tablespoon oil over med-high heat in a large pot. Brown beef and set aside. Add the rest of the oil and pork, chilies, garlic and onion and cook stirring until pork is cooked through. Stir in oregano, chili powder and cumin until aromatic. Add tomatoes, stock and beef to the pan. Bring to the boil then reduce heat to lowest and cover. Leave for 2.5 hours. When beef is tender use a potato masher to break it down. Add beans and stir through and allow to cook through off the heat for 10 minutes.
Pre-heat oven to 200. Light grease a 20x30cm baking dish. Heat oil in a medium pan and add chili, garlic and onion for 5 minutes. Add cumin and cook until fragrant. Add tomatoes and bring to the boil then lower heat and simmer for 10 minutes. Spread a thin layer of the sauce mix over the base of the baking dish.
Wrap tortillas in foil and bake for 5 minutes. Fill tortillas with chili beef mix and roll up. Place side by side in the baking dish. Top with remaining tomato sauce and cover with cheese. Bake for 25 minutes until cheese is golden. Serve with sour cream and spring onion.

Enjoy it with these perfectly matched wines