Chunky Steak Chilli

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. 
  • Recipes





Preperation Time

10 minutes

Cooking Time

2 hours


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


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.

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!