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

Method

To make the spice mixture, place all of the ingredients in a bowl and mix together until combined.
To make the chilli, heat the oil in a large saucepan and cook the beef in batches until golden brown. Remove the beef from the pan and set aside. Add the onions and fry until soft, then add the garlic and cook gently for another 5 minutes.
Add the spice mixture and cook for a couple of minutes, then add the bay leaves, beef, passata, stock, Worcestershire sauce, Tabasco, stout and black pepper. Bring to the boil, then reduce the heat and cook gently, partly covered with a lid, for 2 hours.
Serve the chilli in bowls with soured cream, cheddar, onion and crushed crackers.