We’ve used leaner beef here to keep things lower in fat, while using the Cooks’ Ingredients Chilli Paste means you don’t have to buy lots of spices. Scoop up the chilli with wholemeal tortillas or enjoy with steamed wholegrain rice.
- CourseMain meal
- Prepare15 mins
- Cook3 hrs
- Total time3 hrs 15 mins
Season the beef and heat the oil in a large casserole dish (or similar heavy-based pan) over a medium-high heat. Add the beef and cook, turning often, until deeply browned on all sides (5-7 minutes); transfer to a plate and set aside.
Add the peppers and onion to the hot dish, cover and cook over a medium heat for 10 minutes, stirring occasionally, until softened. Fry for a further 5 minutes, uncovered, until starting to caramelise. Add the garlic and spices, cook for a few minutes more, then stir in the chilli paste, tomato purée, browned beef, stock, black beans and vinegar. Add a little more water, if needed, to cover the meat and vegetables.
Partially cover the dish with a lid, then bring to a gentle simmer (it’s important to cook the chilli on a low heat to keep the beef tender). Cook for 1 hour 30 minutes, stirring occasionally. Uncover and cook for a further 1 hour, stirring now and then, until thickened slightly and the beef is tender. Loosen with a touch more water, if needed. Taste and season, adding a splash more vinegar if liked. Scatter over the coriander and salad onions. Divide between bowls, topping with a spoonful of soured cream. This chilli keeps brilliantly – and the flavour actually gets even better with time! Store in the fridge, covered, for up to 5 days or freeze in portions for up to 3 months.
Why it's good for you
Red meat, such as beef, is packed with iron, zinc and vitamin B12, which support a healthy immune system. This chilli contains black beans too, which provide a good source of plant-based protein. Beans are also high in soluble fibre, which supports heart health by keeping blood cholesterol levels normal.