Chunky chilli
Use chunks of stewing beef in your chilli con carne for a robust and filling dish. Serve with rice and coriander
-
Prep:5 mins
Cook:2 hrs 15 mins
- Serves 4
- Easy
Nutrition per serving
-
kcal 300
-
fat 13g
-
saturates 3g
-
carbs 21g
-
sugars 10g
-
fibre 6g
-
protein 26g
-
salt 0.9g
Ingredients
- 1-2 tbsp olive oil, plus extra if needed
- 400g diced stewing beef
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 1½ tsp ground cumin
- 1-2 tbsp chipotle paste (or gluten-free alternative), depending on how spicy you like it
- 400g can kidney beans in chilli sauce
- 400g can chopped tomatoes
- 1 lime, zested and cut into wedges
- ¼ small pack coriander, leaves only
- cooked rice, to serve (optional)
Method
Heat the oil in a large pan and cook the beef pieces for a few mins on each side until browned all over. Remove from the pan with a slotted spoon and set aside.
Add the onion to the pan, with extra oil if needed, and cook until softened. Stir in the garlic, cumin and chipotle paste, and cook for 1 min. Sieve the kidney beans, reserving the sauce. Add this sauce, along with the chopped tomatoes and a can full of water, to the pan. Stir well, then return the meat to the pan. Bring to a simmer, then cook, covered, for 2 hrs or until the beef is tender (or bake in the oven for 3 hrs at 160C/140C fan/gas 3).
Add the reserved kidney beans and lime zest, season and warm through. Serve with a scattering of coriander leaves, the lime wedges to squeeze over, and rice, if you like.
