Beef - Full Meat Chilli

By Keith Bradbury

have dabbled with different chilli recipes for many many moons – and have tried many many varieties. Everyone has their own version and each time folk make them they get a different twist – it’s what makes this dish so exciting and so cook friendly. The recipe I now base my current version on is Hugh Fearneley-Whittingstall’s from his magnificent book simply entitled – Meat. It is a stonker. A no nonsense meat feast of a dish that gets up and bites back.

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Rate this recipe 2.8/5 (22 Votes)

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chicken, mango and chilli salad

Chilli con carne

Ingredients

1kg minced beef
500gm diced shoulder pork
250gm chorizo sliced into chunks
500gm borlotti beans or kidney beans or a mix of both
Olive oil
2 large onions chopped
3 green chillies deseeded and chopped
2 tbsp white wine vinegar
2 tsps dark brown sugar
2 400gm tins of good chopped tomatoes
250 ml beef stock
1 cinnamon stick
2 bay leaves
Some dried oregano and thyme
3 tbsp of hot chilli powder
Black pepper
Fresh coriander
Soured cream to serve

Details

servings 8
Level of difficulty Easy
Cooking time 60mins
Cost Average budget

Preparation

Step 1

Heat oil in large pan. Brown all meats in batches. Transfer to a large stock pot or casserole dish.
Add more oil.

Step 2

Sweat onions on a slightly lower heat until a little brown. Add to meat along with all other ingredients except the beans and coriander.

Step 3

Bring to the boil and simmer gently. Cook for at least an hour – I usually leave it for at least an hour and a half. No lid!

Step 4

Add beans for last twenty minutes. Taste – adjust seasoning – maybe just black pepper – I have never had to add salt.

Step 5

Add the roughly chopped coriander just before serving and stir through.

Step 6

Serve with rice – I put a little turmeric in mine – cos it looks nice! And a pot of soured cream. Or you could serve with naan bread or tacos or crusty bread – or even a baked potato.

This is a demon of a dish – a veritable feast of flavours.

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Chef Tips and Tricks

How to trim and tie a roast

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