Chunky chilli con carne

Chunky chilli con carne

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You can make this chilli the day before and reheat when ready to serve.  Serve with rice, tortilla wraps or tortilla chips. If you’re having a meat-free day, check out our recipe for vegetarian chilli.

Preparation time: 20 minutes

Cooking time:  2 ½ hours

Serves: 4


2 tbsp oil
2 onion, sliced
600g RSPCA Assured stewing steak, cubed
1 tbsp flour
2 cloves garlic, crushed
2 tbsp tomato puree
1 ½ tsp ground cumin
1 tsp hot smoked paprika
½ tsp cayenne pepper
½ tsp ground cinnamon
500ml hot beef stock
1 tbsp plain flour
1 red chilli, sliced (optional)

2 red peppers, deseeded and cut into chunks
1 x 400g tin kidney beans in chilli sauce
Juice of ½ lime

To serve

Soured cream
Mashed avocado
Handful chopped coriander


Heat the oil and cook the onion for five minutes until softened.  Add the meat and cook until brown. Add the garlic and cook for one minute.


Mix together the tomato puree, ground cumin, smoked paprika, cayenne and cinnamon and add to the hot stock.  

Sprinkle the flour onto the meat and stir. Gradually add the hot stock mixture. Add the chilli, if you’re using it.  

Bring to the boil, cover and simmer on a low heat for two hours or until the beef is tender.

Alternatively, you can bake in the oven for three hours at 160°C, fan 140°C, gas 3, or cook all day in a slow cooker.

Add the kidney beans, the red pepper and a squeeze of lime juice and cook for a further 30 minutes.

To serve, spoon into tacos and top with sour cream, mashed avocados and coriander.

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