Whether you serve it up as a traditional chili, use it to make steak fajitas, or pack it into a lunchtime wrap, this recipe is sure to become a new favorite in your meal rotation. So grab your casserole pan and let's get cooking this delicious and easy chunky steak chili recipe!
Chunky Steak Chilli
9 January 2018
Looking for a versatile and hearty dish to feed a crowd? Look no further than this Chunky Steak Chilli recipe. With tender chunks of beef, a rich and spicy tomato sauce, and a variety of flavorful spices, this dish is a one-pot wonder that's perfect for entertaining friends and family.
Category
Main
Serves
6
Preperation Time
10 minutes
Cooking Time
2 hours
Ingredients
1kg diced beef (such as casserole steak)
1tbs plain flour
2tbs vegetable or light olive oil
1 large onion - diced
2 cloves garlic - finely chopped
1tsp dried chilli flakes
2 fresh chillies - one chopped and one sliced for garnish
1tsp dried oregano
1tsp ground coriander
2tsp ground cumin
1⁄2tsp paprika
1 beef stock cubes dissolved in 500ml boiling water
2 x 400g cartons chopped tomatoes
1tbs tomato puree
1 green pepper - diced
2 x 400g cartons borlotti or kidney beans in water - rinsed and drained
Freshly ground black pepper
Handful fresh coriander leaves - roughly chopped
1 lime - cut into wedges to serve
Instructions
1Place the beef in a bowl and toss with the flour to coat evenly.
2 Heat 1tbs of the oil in the casserole pan over a high heat and seal the beef in batches then set aside.
3 Heat the remaining oil in the pan, add the onion and fry gently for 4-5 minutes without browning then add the garlic, dried chilli, chopped fresh chilli, oregano and ground spices.
4 Cook while stirring for another 1-2 minutes then tip the meat back into the casserole and pour over the stock. The liquid should almost cover the meat. Turn down to a gentle simmer, cover with the lid and cook slowly for one hour, stirring occasionally.
5 Check the meat is tender then uncover and simmer for 15 minutes until reduced slightly.
6 Add the chopped tomatoes, tomato puree, green pepper and beans. Season with black pepper and simmer for a further 30-45 minutes until the meat is tender and the sauce has reduced.
7 Garnish with sliced chilli and fresh coriander and serve with rice and a squeeze of fresh lime.
8 TIP: If you prefer, at the end of step 3, place the casserole dish into a preheated oven at 170°C with the lid on and cook for one hour. If you have some chilli left, refrigerate for up to two days, then heat thoroughly and serve in wraps as a tasty alternative.
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