Sunday Chilli & Rice Recipe

Nothing is more gratifying or warming than a bowl of chilli topped with guacamole, sour cream, or grated cheese.


  • 450 -500 g chuck or stewing steak cut into small cubes
  • 2 tblsp olive oil
  • 1 large onion roughly chopped
  • Chilli flakes to taste
  • 1-2 tblsp tomato puree
  • 400g tinned toms
  • 400g kidney beans
  • Tspn brown sugar
  • Beef stock cube
  • 1 large or 2 smaller garlic cloves


Add the olive oil to a heavy based pan,. Heat on medium , add onion & garlic, soften. Add beef & brown, add tomato puree, stock cube & cook for about 5 mins. Add tinned tomatoes, if not chopped, cut with scissors whilst still in tin & add to cooking pot. Season. Simmer on hob for about 20 mins, taste for seasoning. Add kidney beans, put lid or foil on cooking pot & put in pre- heated. 140 -160 degree oven for about 1 hour, stirring occasionally.

Serve with rice. Add sour cream & grated cheese too.


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