Chunky Beef Chilli
A simple and tasty dish that you can prepare in advance.
Ingredients
- 500g diced beef
- 1 large onion (diced)
- 2 tbsp olive oil
- 2 garlic cloves (crushed)
- ½ tsp dried chilli flakes
- 2 tsp paprika
- 2 tsp cumin
- 2 tsp oregano
- 1 vegetable stock cube
- 400g tin of chopped tomatoes
- 2 large peppers (any colour, chunkily chopped)
- 400g can of red kidney beans
Instructions
- Pre-heat your oven to 160℃ / 140℃ fan
- Heat the olive oil in the bottom of a heavy-based casserole dish. Add the onions and fry gently until softened.
- Turn the heat up to high and add in the diced beef. Fry for around 5 minutes (until it is nicely browned all over) before adding the garlic, chilli flakes, spices and oregano.
- Turn down the heat and crumble over your vegetable stock cube. Gently fry for 2 minutes.
- Add the chopped peppers and stir to coat with the spice mix.
- Add the tin of chopped tomatoes and season with salt and pepper. Top up the pan with water to ensure all the ingredients are covered before bringing to the boil.
- Cover and transfer the casserole dish to the oven for 2 hours.
- After 2 hours in the oven, stir in the kidney beans and return to the oven for a further 30 minutes. If the dish is looking a little dry add a cup of water at this point.
- Serve with the side of your choice. Delicious with rice and / or tortillas or as a topping for a baked potato or dirty fries.
Notes
To make this meal super-simple and save time and mess, I'm as big fan of frozen veg. Substitute the garlic for a couple of teaspoons of ready chopped frozen garlic and the fresh peppers with a handful or two of frozen mixed peppers.