Slow-cooked Meaty Chilli

Hearty food like this meaty chilli makes me very happy inside; it’s full of great spices and filling ingredients, and best of all it feeds a crowd. Using finely chopped meat here rather than mince gives a really interesting texture to the chilli.

Ingredients


  • 2 tblsp rapeseed oil
  • 1 large onion, peeled and finely chopped
  • 3 garlic cloves, peeled and finely chopped
  • 3 small carrots, peeled and finely chopped
  • 2 celery stalks, trimmed and finely chopped
  • 2 red peppers, deseeded and finely chopped
  • 2 tsp chilli powder
  • 1 tsp smoked paprika
  • 2 tsp ground cumin
  • 500 g (1lb 2oz) rib steak, finely chopped
  • 2 x 400g (14oz) tins of chopped tomatoes
  • 1 tblsp worcestershire sauce
  • 1 tblsp treacle
  • 400 g (14oz) tin each of kidney beans and chickpeas, drained and rinsed
  • sea salt and ground black pepper
  • crusty bread or tortilla chips, crème fraîche and/or coriander leaves, to serve

Method

  1. 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.
  2. Add the meat to the pan and fry gently until lightly browned, stirring regularly. Pour in the chopped tomatoes and then fill both the tins with hot water and pour this in also. Add the Worcestershire sauce and treacle.
  3. Pour in the kidney beans and chickpeas, bring the mixture to the boil, then reduce the heat and simmer for about 30 minutes, stirring every now and then.
  4. 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.




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