I think chilli is one of the recipes I get requested more than anything else, and I’ve finally got round to sharing it. While it’s a dish I enjoy, I don’t cook it that often, so this recipe was all about creating the ultimate chilli that feels indulgent but is actually fairly healthy.
This recipe is packed with spices and instead of mince, I’ve used diced mature steak from Donald Butchers which works SO well. Cooking it slowly in all the spices leaves it beautifully tender and rich. It’s an absolute treat!
Let me know if you decide to make it – comment below and be sure to tag me in your photos @theglasgowdiet on Instagram!
Chunky Chilli Con Carne
Ingredients (serves 4)
500g diced beef steak (like braising/stewing steak)
1 tbsp olive oil
1 onion, finely diced
2 cloves crushed garlic
1-2 red chillies, finely diced (or use chilli flakes/powder to taste)
1 tbsp smoked paprika
1 tbsp ground cumin
2 tsp ground coriander
1 tsp oregano
500g tomato passata
1 beef stock pot or cube (I use Knorr stock pots)
2 squares dark chocolate
1 pepper, thinly sliced
1 tin kidney beans, drained
Salt & pepper
Rice & fresh coriander, to serve
1. In a large flameproof casserole dish or saucepan, heat the oil over a medium-high heat. Season the beef with salt and pepper, then sear it in batches until browned on all sides and set aside.
2. Add more oil if needed, then add the onion and cook for 5 mins until soft. Add the garlic, chilli and all the spices and cook for a further 2-3 minutes until fragrant.
3. Add the passata, then half-fill the tub with water, swill around, then add the tomatoey water to the pan along with the beef stock pot/cube, the chocolate, and the seared beef along with any resting juices. Bring to the boil, then cover with a lid and simmer for 2 hrs until the beef is tender.
4. Add the sliced pepper and the kidney beans, season with salt and pepper to taste, then simmer for a further 20-30 minutes. Serve up with some cooked rice and some fresh coriander scattered over and enjoy!