As heard on the Brendan O'Connor Show on RTÉ Radio 1.

Ingredients

Serves: 4–6

Ask your butcher to prepare the rump steak for you or ask them what other cuts they have that might be suitable, as any braising meat is perfect for this type of cooking.

Prep: 20 mins + soaking overnight

Cook: 10.5 hours

  • 225g (8oz) dried black turtle beans
  • 2 tbsp rapeseed oil
  • 2 onions, finely chopped
  • 2 celery sticks, finely chopped
  • 1 large green pepper, finely diced
  • 1 tbsp dark brown sugar
  • 500g (1lb 2oz) rump steak, trimmed and diced into 1cm cubes
  • 3 garlic cloves, crushed
  • 2 tbsp Cajun seasoning
  • 600ml (1 pint) beef or chicken stock (from a cube is fine)
  • 2 × 400g (14oz) tins of Italian chopped tomatoes
  • 2 tbsp tomato purée sea salt and freshly ground black pepper

To serve:

Serve with tortilla chips, soured cream, guacamole and hot chilli sauce, depending on what you fancy.

Method

  1. Soak the beans in plenty of cold water overnight, then drain.
  2. Preheat your slow cooker according to the manufacturer's instructions. If your slow cooker has a sauté option, you can use this; if not, use a large sauté pan on the hob over a medium heat.
  3. Heat the oil, then add the onions, celery, green pepper and sugar.
  4. Cook for 15–20 minutes, stirring from time to time, until golden and well caramelised. Don't be tempted to decrease the amount of time this takes, as this is very important for the flavour.
  5. Add the beef and mix until well combined, then sauté for another few minutes, until well browned.
  6. Stir in the garlic and Cajun seasoning. Deglaze the pan with a little of the stock, scraping the bottom of the pan to remove any browned bits.
  7. Pour in the remaining stock along with the tomatoes and tomato purée and break up using a wooden spoon.
  8. Place in the slow cooker (if you have used a separate pan), including the juices. Season well with salt and pepper and stir in the black beans.
  9. Cover and cook on low for 10 hours, until the meat and beans are meltingly tender.
  10. Serve bowls of the beef chilli with tortilla chips, lime wedges and fresh coriander leaves.
  11. Pass around the soured cream, guacamole and chilli sauce separately so that everyone can help themselves.