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Cowboy Chilli


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Rate this recipe 3.7/5 (50 Votes)


  • 1 kg diced stewing beef
  • Red onion
  • chopped
  • 2 tsp cumin seeds
  • 1x 400g carton of passata
  • Olive oil
  • 4 fresh red chillies
  • 1 bunch spring onions
  • 1 tsp cayenne pepper
  • 1.5l beef stock
  • salt & pepper


Level of difficulty Difficult
Cost Average budget


Step 1

Preheat the oven to Gas Mark 4. Start by grilling off the chillies until charred. Transfer to a bowl to cool.

Step 2

Add beef to a bowl and season. Place a large pan over a high heat and add a splash of oil. Once hot, add the beef and cook for around 10 minutes, stirring occasionally.

Step 3

Meanwhile, peel and chop the onions. Add the onion to the pan and cook for a further 10 minutes or until any liquid from the meat & veg has evaporated and the beef is golden brown and caramalised.

Step 4

Meanwhile, halve and deeseed the chillies. Scrape off and discard as much of the skin as possible and then roughly chop and set aside.

Step 5

Stir in the cayenne pepper and cumin and cook for a further minute. Add chillies to the pan, then the passata and stock then bring to the boil.

Step 6

Pop on the lid of the pan or cover with double layer of tin foil and place in a hot oven for 2 hours or until beef is tender.

Step 7

Meanwhile, trip and chop the spring onion, toss with oil and seasoning. Remove beef from the oven and serve over a bed of rice or serve with a side salad. Garnish with spring onions.


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