Thursday, 23 February 2017

Preparing Slow-Cooked Chunky Beef Chili

Chunky Beef Chili

Here are the complete procedure to prepare Chunky Beef Chili.

  • 800g (2 tins) chopped tomatoes
  • ​500g chopped braising beef ​
  • 240g drained red kidney beans
  • 2 tsp paprika
  • 1 tsp ground cumin
  • 3 cardamom pods (crushed)
  • ½ tsp cinnamon
  • 2 tsp chopped garlic (or 2 garlic cloves)
  • 2 tsp chopped red chillies (or 2 whole chillies, finely chopped)
  • 2 medium red onions
  • 1 tbsp oil
  • Feta cheese to garnish
  • Fresh coriander to garnish
  • Preheat the oven to 150°C. On the hob, brown the beef in oil on a medium heat. Once completely brown, remove beef with a slotted spoon and set aside. In the leftover oil and juices from the beef, lower the heat slightly and add onions, stirring frequently until they start to wilt, about two minutes.
  • Add garlic, chilli and crushed cardamom pods until fragrant, stirring continuously for about two minutes. Return the beef to the pan and add tomatoes, spices and salt and pepper to taste and mix well. Allow to simmer for around a minute or two. Transfer to a heat proof pot, cover and place in the middle shelf of the oven to cook for two hours at 150°C or until the meat is tender.
  • Add the beans to the final 20 minutes of cooking to heat through. Serve with feta cheese and a scatter of coriander as a garnish.



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