PULLED BEEF & BLACK BEAN NACHOS

prep + cook time 6½ hours serves 6

2 tbsp extra virgin olive oil

1kg gravy beef, cut into 5cm pieces

1 large onion (200g), chopped

2 cloves garlic, sliced

2 fresh long red chillies, sliced thinly

1 tbsp smoked paprika

2 tsp fennel seeds

6 thyme sprigs

400g can diced tomatoes

2 medium yellow capsicums (400g), sliced thinly

2 medium red capsicums (400g), sliced thinly

2 x 400g cans black beans, drained, rinsed corn chips, to serve

1 Heat half the olive oil in a large frying pan over medium-high heat. Cook beef, in batches, until browned; transfer to a 4.5-litre (18-cup) slow cooker.

2 Heat remaining olive oil in same pan; cook onion, stirring, for 5 minutes. Add garlic, chilli, paprika, fennel seeds and thyme; cook, stirring, for 2 minutes or until fragrant. Add canned tomatoes; bring to the boil. Season.

3 Transfer tomato mixture to cooker. Cook, covered, on low for 5 hours. Quickly stir in capsicum. Cook, covered, for a further hour. Using two forks, shred beef coarsely. Stir in beans; cook, covered, for 10 minutes to warm beans through. Serve with corn chips. keep Suitable to freeze at the end of step 3, without the corn chips.