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Slow Cooked Chilli Beef with Easy Peasy Guacamole
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5 from 4 votes

Slow Cooked Chunky Beef Chilli

Feel smug at having dinner sorted hours ahead of time with this wonderful Slow Cooked Chunky Beef Chilli - perfect for busy days! Using diced beef rather than beef mince takes the humble chilli con carne to the next level... and the long slow cook ensures the beef is meltingly tender. Instructions given for both oven and slow cooker.
Course Main Course
Cuisine American, Mexican
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 4 people
Calories 534kcal
Author Eb Gargano

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion sliced
  • 800 g stewing beef diced into 1cm / ½inch cubes
  • 2 cloves garlic crushed or finely chopped
  • 1 teaspoon dried chilli flakes
  • 2 teaspoons paprika
  • 2 teaspoons cumin
  • 2 teaspoons oregano
  • 400 g tin chopped tomatoes
  • Salt and pepper
  • 1 large red pepper chopped into small chunks
  • 400 g tin kidney beans drained
  • Rice and/or tortillas to serve
  • Guacamole, sour cream & fresh coriander to serve (optional)
Metric - US Customary

Instructions

Oven Instructions

  • Preheat your oven to 160C / 140C fan / gas mark 3 / 325F.
  • Put the onion and olive oil in an oven proof saucepan or hob proof casserole dish and fry gently, with the lid on for 5 minutes, until the onions are softened but not brown.
  • Turn the heat up and add the beef. Fry for 5 minutes, then add the garlic, chilli flakes, herbs and spices. Turn the heat down and gently fry for 2 minutes.
  • Next add the tinned tomatoes, salt and pepper and bring to the boil. Put the lid on and transfer to the oven. (If you haven’t used a pan you can put in the oven, transfer to an oven dish, before putting in the oven). Cook for 2 hours 30 minutes.
  • After 2 hours 30 minutes, add the kidney beans and the red pepper and stir. Cook for a further 30 minutes.
  • Serve with rice and / or tortillas plus sour cream, guacamole and fresh coriander.

Slow Cooker Instructions

  • Follow the instructions above, but instead of putting the stew in the oven, place it in your slow cooker. Cook on high for 4 hours, or on low for 6-8 hours. Add in the kidney beans and peppers 1 hour before the end.

Notes

  1. Suitable for freezing.
  2. Nutrition information is approximate and meant as a guideline only.

Nutrition

Calories: 534kcal | Carbohydrates: 37g | Protein: 56g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 124mg | Sodium: 259mg | Potassium: 1550mg | Fiber: 11g | Sugar: 7g | Vitamin A: 1818IU | Vitamin C: 51mg | Calcium: 140mg | Iron: 10mg