Slow-braised chilli beef

Slow-braised chilli beef

Slow-braising this beef dish for nearly 5 hours makes for a rich, thick chilli with an amazing depth of flavour, only enhanced by the fresh avocado, coriander,  and sour cream that it is served with. 

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  • Serves8
  • CourseMain meal
  • Prepare10 mins
  • Cook4 hrs 40 mins
  • Total time4 hrs 50 mins

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  • 2 tbsp olive oil
  • 2kg Aberdeen Angus beef bone in, shin slices (from the service counter)
  • 2 onion, chopped
  • 4 garlic cloves, crushed
  • 1 tbsp smoked sweet paprika
  • 90g jar Cooks' Ingredients Chipotle Paste
  • 2 tbsp light brown soft sugar
  • 2 x 400g cans chopped tomatoes
  • 250ml beef stock
  • 400g can red kidney beans, drained and rinsed
  • 2 x 335g 8 corn tortillas, warmed
  • 2 ripe avocados, cut into chunks
  • 1 large red chilli, finely sliced
  • 28g pack coriander
  • 8 tbsp soured cream
  • Lime wedges, to serve


  1. Preheat the oven to 150°C, gas mark 2. Warm half of the oil in a large casserole or saucepan over a high heat. Season the beef and cook, in batches, until browned. Set aside.

  2. Add the remaining oil to the pan with the onion and garlic. Cook for 5 minutes, until softened. Stir in the paprika and chipotle paste, then return the beef to the pan with the sugar, tomatoes and stock. Bring to the boil.

  3. Cover with a tight-fitting lid and cook in the oven for 4 hours, until the meat is tender and the sauce reduced. Remove from the oven. Using tongs, discard any large pieces of fat and the bones from the beef, leaving any marrow from the middle of each bone behind in the pan. Stir vigorously to break up the meat into small pieces. Mix in the beans.

  4. Return to the oven, uncovered, and cook for a further 30 minutes, or until thickened. Leave to rest for 15 minutes, then season and serve with the warmed tortillas topped with avocado chunks, chilli, coriander and soured cream, plus the lime wedges to squeeze over.

Cook’s tip

As with most casseroles and curries, this recipe is even tastier if cooked the day before it is needed, then covered and chilled overnight. Reheat thoroughly before serving.


Typical values per serving when made using specific products in recipe


2,930kJ/ 699kcals



Saturated Fat












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Overall rating (4/5)

4 out of 5 stars1 rating