Chunky chilli

Chunky chilli

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(11 ratings)

Prep: 5 mins Cook: 2 hrs, 15 mins

Easy

Serves 4
Use chunks of stewing beef in your chilli con carne for a robust and filling dish. Serve with rice and coriander

Nutrition and extra info

  • Freezable
  • Healthy
  • Gluten-free

Nutrition: per serving

  • kcal300
  • fat13g
  • saturates3g
  • carbs21g
  • sugars10g
  • fibre6g
  • protein26g
  • salt0.9g
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Ingredients

  • 1-2 tbsp olive oil, plus extra if needed

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 400g diced stewing beef
  • 1 onion, finely chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic clove, finely chopped
  • 1½ tsp ground cumin
  • 1-2 tbsp chipotle paste (or gluten-free alternative), depending on how spicy you like it
  • 400g can kidney bean in chilli sauce
  • 400g can chopped tomato
  • 1 lime, zested and cut into wedges

    Lime

    ly-m

    The same shape, but smaller than…

  • ¼ small pack coriander, leaves only
  • cooked rice, to serve (optional)

Method

  1. Heat the oil in a large pan and cook the beef pieces for a few mins on each side until browned all over. Remove from the pan with a slotted spoon and set aside.

  2. Add the onion to the pan, with extra oil if needed, and cook until softened. Stir in the garlic, cumin and chipotle paste, and cook for 1 min. Sieve the kidney beans, reserving the sauce. Add this sauce, along with the chopped tomatoes and a can full of water, to the pan. Stir well, then return the meat to the pan. Bring to a simmer, then cook, covered, for 2 hrs or until the beef is tender (or bake in the oven for 3 hrs at 160C/140C fan/gas 3).

  3. Add the reserved kidney beans and lime zest, season and warm through. Serve with a scattering of coriander leaves, the lime wedges to squeeze over, and rice, if you like.

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Comments (7)

ray627's picture

You had a recipe for 'best ever Chilli con carne' in Oct issue 2001 which used cubed beef which we use all the time but cannot find it online so have to go to my Oct box to get recipe. (have one for each month). That used dark sugar in it and we have never used mince again.

debbiesfood's picture
5

Made this very successfully in my slow cooker. Didn't brown the beef/onions etc just put in all the ingredients (excluding the drained beans) and left on low all day. Used 2 tbsp of Sainbury's chipotle paste. Probably used about 300ml of water. Very good result.

HarrietAnneB's picture

cooked this last week for the first time & the whole family have asked for it again, cant be bad, easy to cook, full of flavour & enjoyed, Happy mum days lol

Marsha77's picture

Hi. Did you Cook in the oven or on the hob? Thank you!

headland13's picture

Really gorgeous chilli, better than using mince. I made double so could freeze portions. Very easy to make.

MsMouse's picture

This was really tasty, and easy to make - I added a handful of dark brown sugar at the chopped tomatoes/water etc. stage, and it really softened it up (though it remained quite spicy). Much prefer this to any chilli that uses mince. Instant favourite with all :)

rich1e's picture
5

This was a great Chilli! Very different being made with the stewing beef. Used Tesco's chipotle and smoked paprika paste. The smell was very reminiscent of BBQ but the taste was distinctly chilli. Already passed the recipe on and it has been very well received!

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