Jules' Beef Chilli
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Everyone loves a beef chilli. I have run my own private catering company for many years now, and I get asked to make this recipe over and over again, it’s always a winner. Don’t forget, you can make it as spicy as you like, just adjust the chilli quantity to suit you. What’s also so nice about something like a chilli, is for those of us that are cutting down on carbs and sugar, we can have it on its own in a bowl or with a plate of courgetti or other vegetables. The rest of the family can get stick in to a bowl of rice… what I am trying to say is, you don’t have to miss out on a fabulous dish.
  • CourseDinner
  • CuisineMexican
Servings Prep Time
6 people 15 minutes
Cook Time
90 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
90 minutes
Jules' Beef Chilli
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Everyone loves a beef chilli. I have run my own private catering company for many years now, and I get asked to make this recipe over and over again, it’s always a winner. Don’t forget, you can make it as spicy as you like, just adjust the chilli quantity to suit you. What’s also so nice about something like a chilli, is for those of us that are cutting down on carbs and sugar, we can have it on its own in a bowl or with a plate of courgetti or other vegetables. The rest of the family can get stick in to a bowl of rice… what I am trying to say is, you don’t have to miss out on a fabulous dish.
  • CourseDinner
  • CuisineMexican
Servings Prep Time
6 people 15 minutes
Cook Time
90 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
90 minutes
Ingredients
Servings: people
Units:
Instructions
  1. In a large pan, heat the olive oil and add the onion and softly fry until soft. Then add the garlic and fry for another minute.
  2. Add the peppers, mushrooms and chilli and fry for about 10 minutes until soft. You want them to cook until all the water of the mushrooms has evaporated and they start to fry. You will know when this has happened because they start to make that frying sound not a stewing sound.
  3. Once the veg is all nice and soft, add the meet, breaking it up as you go and making sure it all gets well mix with the veg. Cook until all meat is brown.
  4. Add the wine and cook for a few minutes for it to evaporate and then add the stock, tomato puree and the tinned tomatoes, the oregano, and the Worcestershire sauce. Bring to the boil.
  5. Turn down the heat to a slow rumbling simmer and cook for at least an hour.
  6. Add salt and pepper to taste and mix in the kidney beans.
  7. Serve with a small portion of wholemeal rice or courgetti, I like it with a big bowl of peas and cover with a generous helping of parmesan or cheddar, whatever is your favourite.
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