Chunky Beef Chilli

  • serves 6
Christine Cushing
Christine Cushing


34 Ratings
Directions for: Chunky Beef Chilli


3 Tbsp vegetable oil (45 ml)

2 pounds stewing beef (908 g), chopped

Coarse salt and cracked black pepper, to taste

1 onion, chopped

2 cloves garlic, chopped

2 tsp cumin (10 ml)

1 Tbsp chili powder (15 ml)

1 dried ancho chile, chopped

1 cup dry red wine (250 ml)

1 can plum tomatoes, chopped

4 cup beef stock (1 L)

2 sprigs thyme, whole

1 cup frozen corn (250 ml)

1 can black beans

Chopped cilantro for garnish


1. Heat a large pot over high heat and add oil. When it is almost at the smoking point, add beef and sear. Season with salt and pepper and cook until it’s all browned, about 5 minutes. Remove beef with a slotted spoon and reserve in a bowl. Reduce heat to medium and add a bit more oil. Add onion and sauté until soft and lightly golden, about 3 to 4 minutes. Add garlic, cumin, chili powder and chopped dried ancho and stir and sauté for a few more minutes. Add red wine, tomatoes, thyme and stock. Bring to a boil, cover and simmer for at least an hour. Check for seasoning and add salt and pepper if needed. Add corn and beans and continue to cook until meat is tender and liquid is very thick. Garnish with cilantro

See more: Main, Dinner, Beef, Tomatoes, Lunch, Soup


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