Beef Chilli Recipe
When it’s cold outside, this Texas Beef Chilli recipe with steak (instead of mince) is just the ticket. You can make this on the hob or in the oven. The longer and slower the meat is cooked, the more tender and spicy the final dish will be. We served ours with a side of cornbread, chopped coriander and a dollop of sour cream.
Beef Chilli Recipe
When it’s cold outside, this chili is just the ticket. You can make this on the hob or in the oven. The longer and slower the meat is cooked, the more tender, spicy and yummy the final dish will be.
Ingredients
Beef Chili
- 2 tablespoon olive oil
- 400 grams beef diced braising steak
- 1 tablespoon plain flour
- 1/4 teaspoon black pepper
- 25 grams garlic butter Lurpak
- 200 grams onion diced
- 2 teaspoon cayenne pepper
- 390 grams passata with basil
- 250 ml beef stock
- 1 can black beans
- 1 large handful coriander leaves picked, minced
To Serve
- dollop soured cream
- Guacamole
- cheese shredded
Instructions
Beef Chili
- Combine flour and black pepper in a bowl.
- Toss the braising steak in the flour mixture until coated.
- In a large saucepan, heat the olive oil on high until almost smoking
- Brown the beef and remove with a slotted spoon and set aside.
- Turn heat to low. Add in garlic butter and add onions, stir to coat in the oil and butter. Cook on low until translucent but not brown.
- Add the beef back to the pan.
- Add in passata, beef stock and cayenne.
- Cover and cook on low for 2 – 4 hours.
- Add in black beans and coriander. Heat through.
To Serve
- Ladle into bowls
- Top with shredded cheese, soured cream and guacamole as desired
Notes
You can replace the cayenne pepper with two tablespoons of Shaata for a rich, fresh flavour.
