Winter Beef Chilli

By Sunday, February 22, 2015

Beef Chilli is one of my favourite classic winter comfort foods. It is full of goodness and flavour with the most delicious hit of spice and this is just such a quick, easy and wholesome recipe. I like to add  mushrooms for depth of flavour and the fresh tomatoes give the chilli a delicious sweetness. I love to make a big batch of chilli to last me through the week, and find that it tastes even better the next day, when the flavours have had time to intensify. This is perfect served with rice, jacket potatoes, name it, it tastes good!  

Serves 4-6 

You will need:
500g beef mince
1 red onion, diced
2 celery sticks, diced
2 garlic cloves, diced
2 red peppers, diced
1 tin chopped tomatoes
1 tin kidney beans
250g chestnut mushrooms, diced
250g cherry tomatoes
500ml chicken stock
1 tsp honey
3 tsp paprika 
2 tsp cumin
1/2 tsp chilli powder
1 handful coriander, roughly chopped
1 tbsp olive oil
salt and pepper

Heat the olive oil in a large saucepan over a medium heat. Add in the onion, celery and garlic and cook for 2-3 minutes until translucent. Season well, then add in the beef and cook until browned all over. Mix in the spices with the pepper and mushrooms and a little more seasoning, and cook until lightly brown and softened. 

Pour in the chicken stock, tinned tomatoes, cherry tomatoes and honey. Bring to the boil, then reduce to a simmer and cook for 25-30 minutes, until the chilli has reduced by about 1/4. 

When the chilli has reduced, check the seasoning then add in the kidney beans and stir through. Serve with a generous amount of coriander. Enjoy! 

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