Chunky gunpowder chilli

Name: Chunky gunpowder chilli
Prep time: 10 min
Cook time: 3 h 45 min
Total time: 3 h 55 min
Yield: 4
Ingredients: 1 kg chuck steak or stewing beef, cut into 4cm (1½in) pieces; 2 tbsp. oil; 2 onions, sliced; 3 garlic cloves, crushed; 3 tbsp. chipotle paste; 2 tsp. ground cumin; 1 tsp. ground cinnamon; 1-2 red chillies, deseeded and chopped; 3 x 400g tins chopped tomatoes; 125 mL (4 fl oz) beef stock; 1 x 400g tin kidney beans, drained; 2 tbsp. dark brown sugar; zest of 1/2 lime and juice of 1; small bunch coriander, chopped

We've made this chilli with stewing beef, cooked long and slow for full-of flavour, tender meat

By The GH Kitchen TeamPublished: 09 October 2015

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Recipe, Dish, Ingredient, Spoon, Bowl, Cooking,

Cooking Notes: about 3hr 45min

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Yields:

Prep Time:

10 mins

Cook Time:

3 hrs 45 mins

Total Time:

3 hrs 55 mins

Ingredients

1 kg chuck steak or stewing beef, cut into 4cm (1½in) pieces
2 Tbsp. oil
2 onions, sliced
3 garlic cloves, crushed
3 Tbsp. chipotle paste
2 tsp. ground cumin
1 tsp. ground cinnamon
1-2 red chillies, deseeded and chopped
3 x 400g tins chopped tomatoes
125 ml (4 fl oz) beef stock
1 x 400g tin kidney beans, drained
2 Tbsp. dark brown sugar
zest of 1/2 lime and juice of 1
small bunch coriander, chopped

Directions

1. Step 1
  Season the meat. In a large casserole, over a high heat, brown the meat in batches in half the oil. Scoop out and set aside.
2. Step 2
  Reduce the temperature, add the remaining oil and onions, cover and cook gently for 15min. Add a splash of water if onions look dry. Add the garlic, chipotle paste, spices and nearly all the chilli and cook, stirring, for 1min.
3. Step 3
  Return the meat to the pan with the tomatoes and stock. Cover and simmer gently for 3hrs or until beef is tender.
4. Step 4
  Add kidney beans, sugar, lime zest and juice and simmer uncovered for 20min. Scatter over coriander and remaining chilli. Serve with jacket potatoes and sour cream.
  
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  Classic chilli con carne
  
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GH Tip

For a slow-cooker version, add browned meat and cooked ingredients up to the end of step 2 to the cooker with 1 tin tomatoes and 75ml (3fl oz) stock. Cook on high for 4hrs. Complete step 4 to serve

Per Serving:

Calories: 695
Fibre: 9 g
Total carbs: 34 g
Sugars: 23 g
Total fat: 26 g
Saturated fat: 9 g
Protein: 76 g

What to read next

The GH Kitchen Team

A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.

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