The perfect potluck recipe that can be transported in the pot it cooked in. Serve warm with all the extras and you have a meal ideal for a crowd. Seek out rib steak for this and chop it so it still holds it’s shape during the cooking process- an altogether different chilli.
90 mins 
Serves 6 Rate this recipe
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2 tbsp rapeseed oil
1 large onion, peeled and finely chopped
3 garlic cloves, peeled and finely chopped
3 small carrots, peeled and finely chopped
2 celery stalks, trimmed and finely chopped
2 red peppers, deseeded and finely chopped
2 tsp chilli powder
1 tsp smoked paprika
2 tsp ground cumin
16 oz rib steak, finely chopped
2 x 14 oz tins of chopped tomatoes
1 tbsp worcestershire sauce
1 tbsp treacle
14 oz tin each of kidney beans and chickpeas, drained and rinsed
sea salt and ground black pepper
crusty bread or tortilla chips, crème fraîche and/or coriander leaves, to serve
2 tbsp rapeseed oil
1 large onion, peeled and finely chopped
3 garlic cloves, peeled and finely chopped
3 small carrots, peeled and finely chopped
2 celery stalks, trimmed and finely chopped
2 red peppers, deseeded and finely chopped
2 tsp chilli powder
1 tsp smoked paprika
2 tsp ground cumin
500g rib steak, finely chopped
2 x 400g tins of chopped tomatoes
1 tbsp worcestershire sauce
1 tbsp treacle
400g tin each of kidney beans and chickpeas, drained and rinsed
sea salt and ground black pepper
crusty bread or tortilla chips, crème fraîche and/or coriander leaves, to serve
Large cooking pot or flameproof casserole pan
