Hairy Bikers chilli can be as hot or mild as you want, you are in control of how fiery this lip-smacking dinner gets. Its flavour-packed and uses a little chocolate to add extra richness. This chilli is a real crowd-pleaser – great when you have a group of friends over.
Preparation time
less than 30 mins
less than 30 mins
Cooking time
Over 2 hours
ServesOver 2 hours
Serves 8 – 10
By Hairy Bikers
From The Hairy Bikers’ Cook Off
Ingredients
- Vegetable oil: 4 tbsp
- Braising steak, diced: 500g/1lb 2oz
- Beef mince: 500g/1lb 2oz
- Onion, finely chopped: 1
- Red onion, finely chopped: 1
- Celery sticks, trimmed and chopped: 2
- Dried chipotle chilli: 1
- Dried chilli flakes: 1 tbsp
- Chilli powder: ½ tbsp
- Dried oregano: 2 tsp
- Light brown sugar: 3 tbsp
- Chopped tomatoes: 2 x 400g tins
- Beef stock: 500ml/17fl oz
- Kidney beans, drained and rinsed: 400g tin
- Black-eyed beans, drained and rinsed: 400g tin
- Plain chocolate, minimum 70% cocoa solids, roughly chopped: 85g/3oz
- Fresh coriander: bunch
- Sea salt flakes and freshly ground black pepper
To serve
- Rice: freshly steamed
- Soured cream: 8 tbsp
- Spring onions: 4 trimmed and finely sliced
Method
- Brown the beef: Heat 2 tablespoons of oil in a large, heavy-bottomed pan with a tight-fitting lid over medium-high heat. Working in batches, add the diced braising steak and fry until browned on all sides. Transfer each batch to a plate using a slotted spoon and set aside.
- Cook the ground beef: Add 1 tablespoon of oil to the same pan. Add the ground beef and fry, breaking it up with a wooden spoon, until browned all over. Remove the ground beef from the pan using a slotted spoon and set aside with the browned braising steak.
- Sauté the aromatics: Add the remaining 1 tablespoon of oil to the pan. Add the chopped white onion, red onion, and celery. Sauté for 3-4 minutes, or until the onions have softened but not browned.
- Add the spices: Stir in the chipotle chili, chili flakes, chili powder, and oregano until well combined. Cook for an additional 2 minutes.
- Combine and simmer: Return the browned braising steak and ground beef to the pan. Add the brown sugar, chopped tomatoes, beef stock, drained kidney beans, and drained black-eyed peas. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 2-3 hours, stirring occasionally. Alternatively, transfer the mixture to an ovenproof dish, cover, and bake in a preheated oven at 140°C/120°C Fan/Gas 1 for the same amount of time.
- Finish and serve: Just before serving, season the chili with sea salt flakes and freshly ground black pepper to taste. Stir in the roughly chopped chocolate until melted, then stir in the chopped fresh coriander. Serve the chili over steamed rice, topped with a dollop of sour cream and garnished with sliced spring onions.