The Best Meaty Chilli
Equipment
- Large pot or casserole
- Chopping knife
- Wooden spoon
Ingredients
- 2 tbsp rapeseed oil
- 1 large onion peeled & finely chopped
- 3 cloves garlic peeled & finely chopped
- 2 stalks celery peeled & finely chopped
- 2 red pepper deseeded & fienly chopped
- 1 tsp smoked paprika
- 2 tsp chilli powder
- 2 tsp ground cumin
- 500 g rib steak finely chopped
- 2 x 400 g tinned chopped tomatoes
- 1 tbsp Worcestershire sauce
- 1 tbsp black treacle
- 400 g tinned kidney beans drained & rinsed
- 400 g tinned chickpeas drained & rinsed
- sea salt
- ground black pepper
- sourdough bread to serve
- tortilla chips to serve
- fresh coriander to serve
Instructions
- Place a large cooking pot or flameproof casserole pan over a medium–high heat and add the oil.
- Add the onion, garlic, carrot, celery and peppers. Then stir through the spices – the chilli powder, smoked paprika and cumin. Fry the mixture for 7–8 minutes until the vegetables are tender.
- Add the meat to the pan and fry gently until lightly browned, stirring regularly. Pour in the chopped tomatoes and then fill one of the tins with hot water and pour this in also. Add the Worcestershire sauce and treacle.
- Bring the mixture to the boil, then reduce the heat and simmer for about 45 minutes, stirring every now and then. Before the end of the cooking time add in the kidney beans and chickpeas, and if it needs a little extra water, add some.
- When the chilli has reduced, season with sea salt and ground black pepper. Serve in deep bowls with crusty bread or tortilla chips, a dollop of crème fraîche and coriander leaves, if you wish.
Notes
The perfect potluck recipe that can be transported in the pot it cooked in. Serve warm with all the extras and you have a meal ideal for a crowd. Seek out rib steak for this and chop it so it still holds it’s shape during the cooking process- an altogether different chilli.
*Calories do not include ingredients to serve
Nutrition
Calories: 478kcal
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