• Recipe

    Warming Beef Chilli

     

    There's nothing like a big, wariming pot of beef chilli!

    • Serves 6-8
    • Preparation time 10 mins
    • Cooking time 1 hr 20 mins
  • Ingredients
     
    • 2 tbsp olive oil
    • 2 packs Minced Steak (880g total)
    • 1 onions, chopped
    • 2 carrots, finely diced
    • 2 sticks celery, finely diced
    • 2 cloves garlic, chopped
    • 2 red peppers, roughly chopped
    • 3 tsp chilli powder
    • 3 tsp ground cumin
    • 1 tsp ground cinnamon
    • 2 tins red kidney beans rinsed
    • 2 tins chopped tomatoes
    • 1 tbsp tomato purée
    • 1 small bunch (chopped) fresh coriander
    • 2 tbsp balsamic vinegar
    • Salt and pepper
  • Method
     
    1. Heat the oil in a heavy pan on a medium high heat then brown the mince in batches, breaking up with a wooden spoon as required and setting aside when browned.
    2. Add the onions and carrots and cook for 2 minutes, then add the celery, garlic and peppers and cook for a further 3-4 minutes until softened and lightly coloured.
    3. Add the spices and cook for a further minute, stirring occasionally, then add the beans, tomatoes, tomato purée, coriander stalks and the browned mince.
    4. Fill one of the empty tins with water and pour this into the pan. Add balsamic vinegar and season with a good pinch of salt and pepper.
    5. Bring to the boil and turn the heat down to simmer for about an hour, stirring every now and again to stop it catching.
    6. Serve with your choice of rice, tacos or jacked potatoes, with grated cheddar cheese, guacamole or soured cream as you prefer, sprinkling the coriander leaves on top.

    Chef's tip
     

    Eddie MacDonald Signature

    We like to make a big batch of this and freeze what we don't use straight away in individual protions. It's fantastic with our easy Basmati Rice

    Steaks defrosting
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