Chunky Chilli
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 3
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 1Fry 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 2Throw in the chopped peppers and the garlic - give everything a good mix.
- STEP 3Stir in the spices & make sure everything is coated. Cook for 1 minute.
- STEP 4Add 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 5Cook 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 6I 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!
