Beef - Full Meat Chilli
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.
- 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
Level of difficulty Easy
Cooking time 60mins
Cost Average budget
Heat oil in large pan. Brown all meats in batches. Transfer to a large stock pot or casserole dish.
Add more oil.
Sweat onions on a slightly lower heat until a little brown. Add to meat along with all other ingredients except the beans and coriander.
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!
Add beans for last twenty minutes. Taste – adjust seasoning – maybe just black pepper – I have never had to add salt.
Add the roughly chopped coriander just before serving and stir through.
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
In this video, we show you the best way to trim and tie a roast, all by yourself! You don't need the butcher or supermarket to do it for you when it's so easy to do it at home.