Chunky beef chilli

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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.

A spicy and filling winter dish

Prep Time30

Cook Time2

Total Time2 30

Course: Main Course

Cuisine: British

Servings:

Calories: 566kcal

Author: Hugh Fearnley-Whittingstall

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