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Chilli beef stew

(4 ratings)

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Chilli beef stew
Chilli beef stew
  • Serves: 4-6

  • Prep time:

  • Cooking time:

    or maybe 2 1/2 hours
  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

This spicy chilli beef stew uses chilli powder rather than fresh chillies as the strength of chillies varies so much, chilli powder is more consistent. Paprika also helps give it a more rounded flavour. One teaspoon of hot chilli powder gives a nice heat, but add an extra teaspoon if you like it more firey. However, if you have fresh chillies, use one finely chopped chilli instead of the chilli powder. Keep the seeds in for extra heat or remove them if preferred. You can also add 2 cubes of plain chocolate at the end of cooking to make a glossier rich sauce.

Ingredients

  • 1tbsp vegetable oil
  • 500g lean stewing beef, cut into cubes
  • 1 onion, peeled and chopped
  • 1 red pepper, deseeded and chopped
  • 2 cloves garlic, crushed
  • 1 tsp ground cumin
  • 1 tsp hot chilli powder or 1 tbsp mild chilli powder
  • 1 tsp paprika
  • 1 tsp dried oregano
  • 400g can tomatoes
  • 2 tbsp tomato puree
  • 150ml full bodied red wine or beef stock
  • 1 tbsp Worcestershire sauce (optional)
  • 400g can red kidney beans, drained
  • 198g can sweetcorn, drained
  • 1tbsp sliced jalapeno peppers from a jar

For a quicker chilli use minced beef instead of stewing beef and simmer on the hob for 30 mins.

Method

  1. Preheat the oven to 170C/325F/Fan 150C/Gas Mark 3. Heat the oil in a flameproof casserole, add the beef and onion and fry for 5 mins until browned.
  2. Add the red pepper, garlic, spices and oregano and fry for 2-3 minutes then stir in the tomatoes and tomato puree. 
  3. Pour over the red wine or beef stock and Worcestershire sauce, if using, bring to the boil and season with salt and freshly ground pepper. Cover and transfer to the oven for 11/2-2hrs until the meat is tender, adding more stock if necessary. Add the kidney beans, sweetcorn and jalapeno peppers and return to the oven for a further 30 mins. Serve with boiled rice or flour torillas.

Your rating

Average rating

  • 4
(4 ratings)

Your comments

Messyhanna

This dish was Oh So delicious. I made it in a slow cooker so the meat was very tender. I also took the chance and used a fresh chilli. It was so flavoursome

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