Bonfire night is the perfect night to prepare this delicious chunky chilli. Better still, you can slow cook it so it’s ready when you get in to warm you up! The recipe below serves 4.
Ingredients
• 2 tablespoons olive oil
• 1 large onion sliced
• 800g stewing beef diced into 1cm cubes
• 2 cloves garlic – crushed or finely chopped
• 1 teaspoon dried chilli flakes
• 2 teaspoons paprika
• 2 teaspoons cumin
• 2 teaspoons oregano
• 400g chopped tomatoes
• Salt and pepper
• 1 large red pepper chopped into small chunks
• 400g tin kidney beans (or chickpeas)
• Rice and/or tortillas to serve
• Guacamole, sour cream & fresh coriander to serve
Method
Oven Instructions
• Preheat your oven to 160C / 140C fan / Gas Mark 3 / 325F.
• Put the onion and olive oil in an oven proof saucepan or hob proof casserole dish and fry gently, with the lid on for 5 minutes, until the onions are softened but not brown.
• Turn the heat up and add the beef. Fry for 5 minutes, then add the garlic, chilli flakes, herbs and spices. Turn the heat down and gently fry for 2 minutes.
• Next add the tinned tomatoes, salt and pepper and bring to the boil. Put the lid on and transfer to the oven. (If you haven’t used a pan you can put in the oven, transfer to an oven dish, before putting in the oven). Cook for 2 hours 30 minutes.
• After 2 hours 30 minutes, add the kidney beans and the red pepper and stir. Cook for a further 30 minutes.
• Serve with rice and/or tortillas plus sour cream, guacamole and fresh coriander.
Slow Cooker Instructions
• Follow the instructions above, but instead of putting the stew in the oven, place it in your slow cooker. Cook on high for 4 hours, or on low for 6-8 hours. Add in the kidney beans and peppers 1 hour before the end.
