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Donal Skehan
The BEST Meaty Chilli  | DonalSkehan.com, The title says it all.
  • healthy

The BEST Meaty Chilli 

May 25

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.

  • time 90 mins
  • serves Serves 6
Method
  1. Place a large cooking pot or flameproof casserole pan over a medium–high heat and add the oil.
  2. Add the onion, garlic, carrot, celery and peppers. Then stir through the spices – the chilli powder, smoked paprika and cumin. Fry the mixture for 7–8 minutes until the vegetables are tender.
  3. Add the meat to the pan and fry gently until lightly browned, stirring regularly. Pour in the chopped tomatoes and then fill one of the tins with hot water and pour this in also. Add the Worcestershire sauce and treacle.
  4. Bring the mixture to the boil, then reduce the heat and simmer for about 45 minutes, stirring every now and then. Before the end of the cooking time add in the kidney beans and chickpeas, and if it needs a little extra water, add some.
  5. When the chilli has reduced, season with sea salt and ground black pepper. Serve in deep bowls with crusty bread or tortilla chips, a dollop of crème fraîche and coriander leaves, if you wish.

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Ingredients

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

You'll Need

Large cooking pot or flameproof casserole pan

5
(2)
photo
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Fragrant Thai Chicken Stew | DonalSkehan.com
  • main-meals

Fragrant Thai Chicken Stew

March 15

This is very similar to a Thai green curry but it’s a lot lighter in terms of spices, sticking mainly with the fresh ingredients like ginger and lemongrass. I use Kaffir lime leaves here, which some supermarkets carry in the herb section, Asian markets are also bound to have them. Improvise with finely grated zest of lime. If you haven’t used lemongrass before it’s a fantastic little ingredient which is responsible for giving this dish that wonderful light and fragrant flavour. To prepare, slice off the woody ends and the root, you should be left with about 2-3 inches. If you don’t have a food processor, just chop the paste ingredients until they’re as fine as you can get them.

 

 

In small handblender blitz the ginger, lime leaves, garlic, red chilli and lemon grass until finely chopped.

 

Heat a frying pan over a high heat and add a little sunflower oil.

 

Season the chicken pieces and brown off in the pan until you have a nice golden colour on either side.

 

Remove the chicken pieces from the pan and place on plate with some kitchen paper.

 

Pour the remaining oil and scrape any crispy bits into a medium sized high sided pot and place over a medium high heat.

 

Add in the blitzed ingredients and stir-fry for 2-3 minutes until the they release lots of great fragrant smells!

 

Add the chicken back in along with the coconut milk and fish sauce.

 

Cook over a gentle heat for 10 minutes until the sauce has reduced a little and the chicken is thoroughly cooked through.

 

While the chicken is bubbling away, get the rice on.  Rice can get people a little panicked but the easiest way to think about it is that it is 1 part rice to 2 parts cold water.  What I do is measure the rice in a glass and then use the glass to pour in the water, that way it’s easy to see the volume you need to add.

 

Add the rice and water to a pot, cover with a lid and simmer over a medium heat for about 15 minutes or according to the instructions on the packet.

 

Serve the chicken over the rice and give a generous sprinkle of spring onions and coriander.

 

Devour the dinner! 🙂