Home
Recipes
Feed-a-crowd chunky beef chilli

Feed-a-crowd chunky beef chilli

Name: Feed-a-crowd chunky beef chilli
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 8
Cuisine: Mexican
Ingredients: 50g dried Mexican chillies soaked in boiling water for 1-2 hrs; 4 garlic cloves roughly chopped; 3 tbsp olive oil; 2 tbsp red wine vinegar; 1 tbsp ground cumin; 1 tbsp dried oregano; 1 ½kg chuck steak beef shin or ox cheek; 2 large red onions chopped; 2 x 400g cans chopped tomatoes; 2 cinnamon sticks; 2 red peppers deseeded and roughly chopped; 25g dark chocolate chopped; 1 tbsp brown sugar; 240g can kidney beans drained and rinsed; 240g can black beans drained and rinsed; zest and juice 1 lime; handful coriander leaves

Katy Greenwood

Save recipe

Serves 8

Easy

Prep: 30 mins

Cook: 2 hrs and 30 mins

plus soaking and at least 4 hrs marinating

A star rating of 3.9 out of 5.15 ratingsRate

loading...

The ultimate make-ahead dish, this chilli con carne can be frozen for up to 2 months - simply add more chillies to turn up the heat

Freezable

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Speedy Tex-Mex rice

A star rating of 4 out of 5.6 ratings

Cornbread

A star rating of 3.4 out of 5.62 ratings

Mexican potatoes

A star rating of 4.2 out of 5.42 ratings

Ingredients

Nutrition

Units:

MetricUS

50g dried Mexican chillies

soaked in boiling water for 1-2 hrs
4 garlic cloves

roughly chopped
3 tbsp olive oil
2 tbsp red wine vinegar
1 tbsp ground cumin
1 tbsp dried oregano
1 ½kg chuck steak

beef shin or ox cheek
2 large red onions

chopped
2 x 400g cans chopped tomatoes
2 cinnamon sticks
2 red peppers

deseeded and roughly chopped
25g dark chocolate

chopped
1 tbsp brown sugar
240g can kidney beans

drained and rinsed
240g can black beans

drained and rinsed
zest and juice 1 lime
handful coriander

leaves

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal445
fat21g
saturates7g
carbs20g
sugars13g
fibre6g
protein42g
salt0.6g

Method

step 1

Drain the chillies and discard the seeds and stalks. Roughly chop and put in the small bowl of a food processor with the garlic, 2 tbsp of the oil, the red wine vinegar, cumin and oregano. Whizz to a paste.
step 2

Put the meat in a bowl or resealable food bag, pour on the paste and rub all over the meat. Leave to marinate overnight (or for at least 4 hrs).
step 3

Heat oven to 160C/140C fan/gas 3. Heat the remaining oil in a large, lidded flameproof casserole dish and cook the onions for a few mins until beginning to soften. Add the meat and all the paste to the dish and cook for about 5 mins, turning the meat until browned all over. Pour in the tomatoes and add the cinnamon. Stir everything together, then add 100ml water and bring to the boil. Put on the lid, transfer to the oven and cook for 1 hr 45 mins.
step 4

Remove the lid and stir in the red peppers, chocolate, sugar and all the beans. Return to the oven for another 20 mins. To serve, stir in the lime zest and juice, season to taste, and scatter over the coriander.

Recipe from Good Food magazine, December 2014

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 3.9 out of 5.15 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now