Chunky chilli wraps

Ingredients

• 1 tbsp vegetable oil 
• 750 g rump steak sliced into thin strips
• 1  onion red roughly chopped
• 4  to 2 chilies slit green seeded chopped
• 1 tsp cumin seeds 
• 1 tsp ground pepper hot
• 400 g canned tomatoes chopped canned
• 420 g beans red drained and rinsed canned
• 225 g roasted peppers cut into strips canned (you can buy these at the deli counter, or in jars)
• 1 tsp worcestershire sauce 
• 12  flour tortilla 
• 284 ml cream 
• 1 handful mint leaves fresh roughly chopped
• 6 servings onion red

Equipment

• frying pan
• wok

Directions

1. Heat the oil in a wok until its very hot. Tip in about a third of the beef and stir fry for 2-3 minutes until it begins to brown. Scoop out the beef and put on a plate. Repeat twice with the remaining beef, adding a drizzle more oil to the pan each time.
2. Toss the onion, chillies, cumin seeds and cayenne into the pan, stir and sizzle for 2 minutes. Lower the heat and tip in the tomatoes, kidney beans and roasted peppers. Return the beef to the pan and cook for a couple of minutes, stirring occasionally, until the tomatoes begin to bubble. Splash in the Worcestershire sauce and continue to simmer gently for a further 2 minutes. Season with salt and pepper to taste. (At this point, the you can chill the chilli and then freeze it for up to 1 month.)
3. To serve, heat the tortillas according to the packet instructions. Pass round the warm tortillas for wrapping up the chilli, then drizzle with soured cream and scatter with fresh mint.
4. Serve with salad.