Easy Thick and Chunky Beef Chili

Easy Thick and Chunky Beef Chili

A thick and chunky slow-cooked beef chilli with all the spicy flavours. This chilli is hearty and perfect for cooking once and eating twice!

5 from 5 votes

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Course: One Pot

Cuisine: Mexican

Prep Time: 10

Cook Time: 3

Servings: Servings

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Author: Deborah Rainford

Ingredients

400 g (⅞ lb) diced beef, stewing beef or brisket, dried with kitchen paper and seasoned with salt
2 tablespoons (2 tablespoons) vegetable oil
1 (1) red onion, diced *reserve 2 tablespoons for serving
6 cloves (6 cloves) garlic, minced *see notes
2 tablespoons (2 tablespoons) tomato puree
½ tablespoon (½ tablespoon) chilli powder
1 teaspoon (1 teaspoon) paprika
2 teaspoons (2 teaspoons) cumin
½ teaspoon (½ teaspoon) cinnamon
1 395 g (14 oz) tin taco mixed beans in tomato sauce
1 400 g (2 ½ cups) tin chunky chopped tomatoes
175 ml (6 floz) apple juice
300 ml (1 ⅕ cups) beef broth made with a beef stock cube
1 (1) bay leaf

For serving (all optional extras)

shredded cheddar cheese
1 (1) avocado, sliced
1 (1) green jalapeno, sliced
1 (1) bunch coriander, chopped
tortilla chips
limes
sour cream or Greek yoghurt
white rice

Instructions

In a large Dutch oven for medium heat add the oil and heat until it shimmers, about 3 minutes. Once the oil is hot, add the beef to the pan and brown on all sides, about 5 minutes. Add the pan the onion and garlic and continue to cook until the onion is soft and translucent and the garlic is fragrant. Another 2 minutes.
Mix the cumin, chilli powder, cinnamon and paprika and add to the pan. Spoon in the tomato puree and the bay leaf cook for a further 2 minutes to coat the beef in the paste and spices.
Pour in the beans, tomatoes, apple juice and beef stock. Bring to a boil, then turn down to a gentle simmer and cover with a tight-fitting lid. Continue to simmer for about 3- 4 hours until the beef is tender.
Serve with all the toppings and with rice if you like.

Notes

1. Add the garlic according to your taste. I used 6 cloves because this makes a large batch. But you can certainly reduce the amount if you prefer.

2. To make this recipe in a slow cooker, brown the beef either in the bowl of your slow cooker or in a pan on the hob as in step 1. Transfer the beef to the slow cooker and add in the onion and garlic, spices and liquids and cook in the slow cooker on high for 3 hours or on low for about 6 hours. If you're out and you need to leave the chilli on low in the slow cooker for longer it will be absolutely fine. The longer the better for making the beef tender.

Nutrition

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