Oven-Roasted Chunky Chilli

 This is a chunky version of chilli to cook in the oven – it can easily be left there for a couple of hours, so the spiciness really gets a chance to develop. Great to stash away in the freezer, too.

Preparation time: 20 minutes - Cooking time: 120 minutes - Total time: 2 hours 20 minutes - Serves: 4

450g Waitrose Aberdeen Angus Sliced Leg
2 tbsp olive oil
1 large onion, chopped
2 red chillies, deseeded and chopped
2 cloves garlic, roughly chopped
1 tbsp plain flour
2 x 400g cans chopped tomatoes
410g can red kidney beans, drained and rinsed
310g jar Bay Tree Food Company Caramelised Peppers

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Preheat the oven to 150°C, gas mark 2. Cut the meat into 1-2cm pieces. Heat 1 tablespoon of the oil in a flameproof casserole, then add the meat in batches, frying for 2-3 minutes or until browned.

Remove from the casserole and set aside. Repeat until all the meat is browned.

Return the casserole dish to the heat, with the remaining oil. Add the onion, chillies and garlic, and cook gently for about 5 minutes or until softened. Add the beef, sprinkle over the flour and mix well to combine. Pour in the tomatoes and red kidney beans, stir and cover with a tight-fitting lid.

Put the casserole in the oven and leave for 1½-2 hours or until the sauce has thickened and the beef is tender. Stir in the caramelised peppers, season to taste, and garnish with chopped coriander and wedges of lime. Serve with warmed flour tortillas and a chunky green salad with avocado.

Cook's tips

This chilli freezes really well for up to 3 months and the quantities can easily be doubled if you’re expecting a crowd

Recipe courtesy of Waitrose
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