I don’t make chilli often. I love it, but it graces my menu only once or twice a year. Why? Well, ever since I created this recipe and tasted just how delicious it was, I knew that it would be the only beef chilli recipe I ever used. And I can’t make it that often, because it takes four hours to cook.
There are many other, faster chilli recipes out there. I’m sure they’re all very tasty. But this one is just…something special.
I don’t make my chilli spicy – it’s heavily spiced, yes, but it isn’t spicy – but it works brilliantly with jalepenos sprinkled on top when serving, or even some sliced fresh red chilli.
I also omit some of the other traditional (in the U.K. at least, I won’t pretend that any of this is traditional Mexican!) ingredients used in chillies, such as kidney beans (I find they can be a bit bland) and cumin (I find it a very overpowering flavour).
Although I’ve made this in the oven, you could also use a slow cooker. I just think there’s something tastier about it when it’s made in a cast iron pot in the oven.
I use a lot of smoked paprika here and would advise you to keep the amounts the same – it really adds another level of deliciousness.
Next time you have a chunk of time free and want to lovingly create a dish, make it this one. You won’t regret it!
This will serve six and takes (as you may have guessed) four hours to cook.
Four Hour Slow Cooked Beef Chilli
Save This RecipeIngredients
- 150 g smoked bacon lardons
- 1 onion
- 750 g beef mince
- 1 tsp ground cinnamon
- 3 tsps smoked paprika
- 1/2 tsp chipotle chilli flakes
- 1 large handful of fresh coriander
- 100 ml red wine
- 500 g passata
- 1 beef stock cube
- 1 red pepper
Instructions
- Preheat the oven to 150 degrees Celsius.
- Put a large, heavy bottomed oven safe pot (with a lid) on a medium heat. Add the lardons and cook until they are starting to turn golden.
- Peel and slice the onion, then add to the lardons. Cook for another 5 minutes until beginning to soften (make sure they don’t colour – turn down the heat if you need to).
- Add the mince to the pot. Fry until it has turned brown.
- Add your spices – cinnamon, smoked paprika and chipotle chilli flakes – and approx half a teaspoon of salt. Stir.
- Slice the coriander stalks (save the leaves for later) and add to the pot.
- Pour in the red wine. Cook for a few minutes until it has reduced down.
- Add the passata and stock cubes, plus about 250ml of water. You want it to be quite saucy (it can always be reduced down later).
- Bring to a simmer, then put the lid on the pot and put it in the oven. Leave it to cook for 3 1/2 hours, taking it out to stir every hour. Make sure the bottom doesn’t catch – add a little more water if you need to.
- Remove from the oven and put back on the hob on a low heat. Add the chopped red pepper and most of the coriander leaves, stir well and allow to cook for 5 minutes. If your chilli is too liquidy at this point, leave it on the hob for longer until it has reduced down.
- Serve with white rice and top with the remaining coriander leaves, along with any other toppings you fancy – soured cream, guacamole, jalapeños, grated cheese. Yum!
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