Ultimate chilli

Name: Ultimate chilli
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: Serves 6-8
Cuisine: Mexican recipes
Ingredients: 2 tbsp rapeseed oil; 1 large onion, finely chopped; 3 garlic cloves, finely chopped; 3 small carrots, finely chopped; 2 celery stalks, finely chopped; 2 red peppers, finely chopped; 2 tsp hot chilli powder; 1 tsp smoked paprika; 2 tsp ground cumin; Good pinch of cinnamon; 500g rib-eye steak, finely chopped, fat removed; 2 x 400g tins chopped tomatoes; 1 tbsp Worcestershire sauce; 1 tbsp treacle; 1 x 400g tin each kidney beans and chickpeas, drained and rinsed; Crusty bread and crème fraîche to serve

By: Donal Skehan

Published: 23 May 16
Updated: 18 Mar 24

Test kitchen approved

Donal Skehan’s ultimate chilli recipe combines rib-eye steak with kidney beans, chickpeas and spices to make a hearty dish that feeds a crowd.

Serves 6-8
Hands-on 20 min, oven 1 hour 15 min

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Ingredients

2 tbsp rapeseed oil
1 large onion, finely chopped
3 garlic cloves, finely chopped
3 small carrots, finely chopped
2 celery stalks, finely chopped
2 red peppers, finely chopped
2 tsp hot chilli powder
1 tsp smoked paprika
2 tsp ground cumin
Good pinch of cinnamon
500g rib-eye steak, finely chopped, fat removed
2 x 400g tins chopped tomatoes
1 tbsp Worcestershire sauce
1 tbsp treacle
1 x 400g tin each kidney beans and chickpeas, drained and rinsed
Crusty bread and crème fraîche to serve

Method

Put a large pot or flameproof casserole over a medium heat and add the oil. Add the onion, garlic, carrots, celery and peppers, then stir in the chilli powder, paprika, cumin and cinnamon. Fry for 7-8 minutes, stirring now and then, until the vegetables are tender.
Add the meat to the pan and fry gently until lightly browned (about 5 minutes), stirring regularly. Pour in the chopped tomatoes and 250ml water (swill in the empty tomato tins, then add to the chilli to get all the tomato juice out).
Add the Worcestershire sauce and treacle. Bring to the boil, then reduce the heat and simmer for about 45 minutes, stirring every now and then. Add the kidney beans and chickpeas and simmer for another 15 minutes.
Season with salt and black pepper to taste, then serve in deep bowls with the guacamole and tomato salsa salad (right), and crusty bread and a dollop of crème fraîche, if you like.

Recipe from June 2012 Issue

Nutrition

Nutrition: per serving

Calories: 231kcals
Fat: 8.1g (2.1g saturated)
Protein: 20.2g
Carbohydrates: 20g (10.1g sugars)
Fibre: 7.3g
Salt: 0.6g

delicious. tips

When feeding a crowd it’s important to keep your seasoning in check as I find people’s tolerance for hot food varies widely. I tend to make my chilli on the milder side, but you can always add more chilli powder if you think your guests can take it. I’ve also used smoked paprika and a pinch of cinnamon here, which gives the taste of the dish more complexity. And I’ve added a spoonful of treacle, which doesn’t make it taste sweet but rounds the whole dish out beautifully. Feel free to experiment and find what works best for you.
I think ready-made mince can be a bit bland sometimes, so I use finely chopped pieces of meat here, which give a more interesting texture and a much deeper flavour. I make mine with rib-eye steak, which can be cooked for a shorter time than stewing steak and still turn out tender.

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