With hunks of beef and lots of tasty veg, this is a healthy take on classic chilli con carne. Hugh Fearnley-Whittingstall says: “It tastes even better the day after it’s made, so leftovers are a treat.”
Nutrition Facts
Chunky beef chilli
Amount Per Serving
Calories 566
Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 12g75%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 14g
Cholesterol 86mg29%
Sodium 384mg17%
Potassium 1445mg41%
Carbohydrates 40g13%
Fiber 8g33%
Sugar 6g7%
Protein 33g66%
Vitamin A 12458IU249%
Vitamin C 14mg17%
Calcium 140mg14%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
Chunky beef chilli
A spicy and filling winter dish
Servings: 8
Calories: 566kcal
Equipment
- Frying pan
- Casserole
Ingredients
- Olive or vegetable oil, for frying
- 200 g free-range pork belly (rind on or off) cubed
- 800 g chuck or stewing steak cubed
- 150 ml red wine (optional)
- 2 medium onions halved and thinly sliced
- 4 medium carrots halved and thinly sliced
- 4 garlic cloves sliced
- 1 tsp dried chilli flakes
- 2 tsp each cumin and coriander seeds, crushed (or 1tsp each ground)
- 1 tsp smoked paprika
- 1 star anise (optional)
- 1/2 - 1 fresh red chilli (optional)
- A few strips of pared orange zest
- 3 - 4 sprigs of thyme (optional)
- 400 g tinned tomatoes
- 1 l hot beef stock or veg or chicken stock
- 1 large sweet potato (300-400g – or you can use squash) peeled and cubed
- 800 g tinned beans (cannellini, kidney or butter beans) drained and rinsed
- Sea salt and black pepper
Method
- Set a large heavy frying pan over a high heat and add a dash of oil. When hot, add the pork with some salt and pepper. Cook briskly for several minutes, turning the meat from time to time, until browned all over. Transfer to a large flameproof casserole dish. Repeat the browning process with the beef, doing it in two batches so as not to crowd the pan, seasoning it as you go and adding a dash more oil to the pan if necessary.
- When all the meat is browned and transferred to the casserole, reduce the heat under the pan to low and pour in the red wine (or 150ml of the hot stock). It will bubble and hiss. Stir the liquid, scraping the pan with a spatula, to release all the caramelised meaty bits from the base of the pan. Bring to a simmer and set aside.
- Meanwhile, add the onions, carrots, garlic, spices, chilli if using, orange zest, a pinch of salt and a twist of pepper, plus the thyme if using, to the casserole with the browned meat. Cook over a medium heat, stirring often, for eight to 10 minutes to soften the veg.
- Tip the liquid from the frying pan over the meat. Add the tomatoes and hot stock; if the liquor isn’t enough to cover everything, add a little more stock or boiling water. Bring to a low simmer and cook very gently for one-and-a-half hours or until the meat is becoming tender.
- Add the sweet potato and beans (with a little more hot stock or water if needed) and cook for a further 30 to 45 minutes. Check that all the meat and veg are nice and tender, tweak the seasoning and the chilli is ready to serve.
Nutrition
Calories: 566kcal | Carbohydrates: 40g | Protein: 33g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 384mg | Potassium: 1445mg | Fiber: 8g | Sugar: 6g | Vitamin A: 12458IU | Vitamin C: 14mg | Calcium: 140mg | Iron: 6mg
Eat Better Forever by Hugh Fearnley-Whittingstall, photography by Simon Wheeler, is published by Bloomsbury.
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Eat Better Forever: 7 Ways to Transform Your Diet
- Amazon Kindle Edition
- Fearnley-Whittingstall, Hugh (Author)
- English (Publication Language)
Last update on 2024-04-16 / Affiliate links / Images from Amazon Product Advertising API
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