Beef Chilli

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4 tablespoons olive oil.

4-5 onions, peeled and chopped.

5 cloves garlic, ditto.

4 carrots, ditto.

4 sticks celery, ditto.

2 -3teaspoons ground cumin.

2 teaspoons smoked paprika.

3 teaspoons ground chilli.

3 small dried chillies, deseeded and finely chopped.

1.5kg minced beef.

2  courgettes, trimmed and chopped.

6 tomatoes, chopped.

1 red pepper, de-seeded and chopped.

2 tins kidney beans.

2 tins tomatoes.

1 small tin tomato paste.

3 beef stockpots.


Saute the onions,garlic, carrots and celery in the oil in a large ovenproof casserole for about 10 minutes.

Add the  cumin, smoked paprika and chilli (ground and dried).  You might add half of each and then the remainder to taste when all the other ingredients have been added.

Add the meat to the pan in small pieces and stir to break up and saute.

Add all the remaining ingredients, bring to a gentle bubble  and check the flavour, adding more of the spices as needed.

Transfer the covered pot to the oven on the lowest slow cook setting for about 5 hours.  This made 15 servings which are in the freezer, ready at the touch of a microwave button .

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© 2024 - Penny Melville-Brown
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