Beef chilli

Get ready for a taste explosion with slow cooked beef chilli! Infused with stout, tabasco and Worcestershire sauce, it’s worth the wait.

Preparation time
less than 30 mins

Cooking time
over 2 hours

Serves
Serves 4

By Tom Parker-Bowles
From Saturday Kitchen

Ingredients

For the spice mixture

  • 2 tbsp cumin seeds, toasted and ground
  • 2 tbsp cayenne pepper
  • 2 tbsp ground dried bird’s-eye chillies
  • 2 tbsp dried oregano
  • 1 tbsp sea salt

For the chilli

  • 2 tbsp olive oil
  • 1kg/2lb 4oz beef mince
  • 2 red onions, chopped
  • 4 garlic cloves, chopped
  • 2 bay leaves
  • 500ml/18fl oz passata
  • 500ml/18fl oz beef stock
  • 40ml/1fl½ oz Worcestershire sauce
  • ½ tsp Tabasco
  • 440ml/16fl oz stout
  • freshly ground black pepper

To garnish

  • 300ml/10fl oz soured cream
  • 200g/7oz cheddar, grated
  • 2 red onions, finely chopped
  • handful saltine crackers (or water biscuits), crushed up
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