Feed-a-crowd chunky beef chilli

Feed-a-crowd chunky beef chilli

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(6 ratings)

Prep: 30 mins Cook: 2 hrs, 30 mins plus soaking and at least 4 hrs marinating


Serves 8
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

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal445
  • fat21g
  • saturates7g
  • carbs20g
  • sugars13g
  • fibre6g
  • protein42g
  • salt0.6g


  • 50g dried Mexican chillies, soaked in boiling water for 1-2 hrs



    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • 4 garlic cloves, roughly chopped
  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

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

  • 2 tbsp red wine vinegar
  • 1 tbsp ground cumin
  • 1 tbsp dried oregano



    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • 1½ kg 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
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 1 tbsp brown sugar
  • 240g can kidney beans, drained and rinsed
    Kidney beans scattered on a white surface

    Kidney beans

    kid-nee beenz

    Native to the Americas, kidney beans are so called because of their shape and come in very…

  • 240g can black beans, drained and rinsed
  • zest and juice 1 lime



    The same shape, but smaller than…

  • handful coriander leaves


  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.

  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).

  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.

  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.

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Comments, questions and tips

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1st Jan, 2015
I thought this dish was pretty bland. Felt like it needed salt or a stock cube. We didn't put as many chilli's in as the recipe suggested as my girlfriend has a low tolerance for spicy foods. Perhaps if it was spicier the blandness would not be so bad.
23rd Dec, 2014
I'm going to do this but cook it in my slow cooker, I think it will improve the texture and great for a party as it can be kept warm
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