Chunky Chilli

Serves: 4

  • 1-2 red onions
  • 2-3 garlic cloves
  • 0.5kg chopped braising steak
  • 2 tins chopped tomatoes
  • 1-2 glasses red wine
  • 1 can red kidney beans
  • 1-3 chopped chillies (to personal taste)
  • 2 tbsp tomato puree
  • 2 beef stock cubes
  • 1-2 tbsp of Worcester sauce
  • 1-2 tsps crushed coriander
  • 1-2 tsps cumin seeds
  • 1-2 tsps cinnamon
  • 1-2 tsps mixed spice
  • 1-2 tsps nutmeg
  • 1-2 tsps chilli powder
  • 1-2 tsps paprika
  • Salt and pepper to taste

In butter fry 1-2 red onions and 2/3 garlic cloves, remove and add 0.5kg of chopped braising steak and fry until the edges are slightly browned (if serving the chilli in tortillas chop the beef a little smaller). Put the beef, onions and garlic in a large casserole dish/saucepan, add 2 tins of chopped tomatoes, 1-2 glasses of red wine, 1 can of red kidney beans, 1-3 chopped chillies (to personal taste), 2 tbsp tomato puree, 2 beef stock cubes, 1-2 tbsp of Worcester sauce, salt and pepper to taste and 1-2 tsps each of crushed coriander, cumin seeds, cinnamon, mixed spice, nutmeg, chilli powder and paprika.

Now bring it to a gentle simmer, put the lid on & let it cook very gently on the heat for about 2-2.5 hours or until the meat is tender – stirring it occasionally. If at any time it seems a little dry add some water/lime juice/tomato juice or Worcester sauce (depending on taste), if it seems too wet then add some tomato puree to thicken. When it’s ready remove the pan from the heat & taste to check the seasoning, add additional seasoning to taste.

Serving suggestion: Rice or Mexican tortillas (wrap the chilli up to make burritos if you want). Accompany with grated cheese, sour cream, guacamole and salsa.