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Chunky Chilli

By naomihaf (GoodFood Community)
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 3
I absolutely love a chilli con carne, and this recipe uses steak which falls apart once cooked instead of mince. A great one for those who hate red kidney beans too!
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Ingredients

The chilli

  • 1 onion, chopped
  • 500g stewing steak, cut into good size chunks
  • 3 sweet pointed peppers, chopped
  • 3 garlic cloves, sliced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • 1/2-1 tsp chilli powder
  • 1 tin of mixed beans
  • 1 carton of passata
  • 1 beef stock cube
  • 1 tbsp tomato purée
  • 200ml boiling water

To serve

  • 1 onion, chopped
  • 500g stewing steak, cut into good size chunks
  • 3 sweet pointed peppers, chopped
  • 3 garlic cloves, sliced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • 1/2-1 tsp chilli powder
  • 1 tin of mixed beans
  • 1 carton of passata
  • 1 beef stock cube
  • 1 tbsp tomato purée
  • 200ml boiling water
  • Basmati rice
  • 1 red chilli, sliced
  • 2 spring onions, sliced
  • Guacamole
  • Soured cream
  • Coriander leaves
  • Grated cheese (optional)
  • Tortilla chips (optional)
  • A squeeze of lime

Method

  • STEP 1
    Fry the onion over a medium-high heat in a drizzle of olive oil for 5 mins until softening. Add the steak and brown all over.
  • STEP 2
    Throw in the chopped peppers and the garlic - give everything a good mix.
  • STEP 3
    Stir in the spices & make sure everything is coated. Cook for 1 minute.
  • STEP 4
    Add the beans, passata, tomato purée, stock cube & water and bring to the boil. Once bubbling, reduce the heat, pop a lid on the pan & simmer for 40-50 mins until thickened.
  • STEP 5
    Cook your rice according to packet instructions. Serve the chilli over the rice with the sliced spring onions & fresh chilli, coriander leaves, grated cheese, soured cream, guacamole & squeeze of lime juice.
  • STEP 6
    I like to bake sliced tortilla wraps in the oven for 10 mins at 180°C with a drizzle of olive oil & sea salt for an extra side dish to mop up the sauce!
  • Comments, questions and tips

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