Chunky Chilli con Carne

Chunky Chilli con Carne


8 people made this

About this recipe: This chilli is deliciously hearty and simple to make. Cubed stewing steak is simmered with beans in a cumin and chilli spiced tomato sauce. Enjoy with rice or over jacket potatoes.


Serves: 6 

  • 1.5kg braising/stewing steak, cut into 1.25cm cubes
  • 5 tablespoons vegetable oil, divided
  • 325g coarsely chopped onion
  • 4 cloves garlic, finely chopped
  • 4 tablespoons chilli powder
  • 1 1/2 teaspoons oregano
  • 1 1/2 teaspoons cumin
  • 1 teaspoon crushed chillies
  • 500ml beef stock
  • 525g tinned peeled whole plum tomatoes with juice
  • 170g tomato puree
  • 1 tablespoon salt
  • 1 teaspoon sugar
  • 3 (420g) tins kidney or chilli beans
  • 1-2 tablespoons cornflour

Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

  1. Pat the meat dry with kitchen towels. Heat 3 tablespoons of oil in a large cast-iron pot. When hot, add meat. Sear until lighly browned all over, 3-4 minutes. Drain off fat and transfer to a bowl, set aside.
  2. Add remaining oil to the pot. Saute onions and garlic until onions are translucent, but not browned. Stir in chilli powder, oregano, cumin and crushed chillies.
  3. Add stock, tinned tomatoes, tomato puree, salt and sugar. Mix well and break up tomatoes. Add seared meat. Cover and simmer for 45-50 minutes. Add beans and heat through. Thicken with cornflour to desired consistency.

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