Ultimate comfort food
This hearty beef chili combines tender chunks of rump roast browned in olive oil with aromatic onions, garlic, and a blend of fresh and dried chillies. The meat slowly simmers in a rich sauce of canned tomatoes, dark beer, and roasted bell peppers, while cumin seeds, oregano, and bay leaves add depth. A splash of lemon juice brightens the dish, which develops complex flavours as it cooks. Season with salt, pepper, and optional garlic powder to taste. For best results, let this robust chili simmer for at least two hours, allowing the meat to become fork-tender and the flavours to fully meld together.
Beef Chili
Nutrition Information
- Serving size: 100g
- Fat: 6.3g
- Saturated fat: 2.3g
- Carbohydrates: 2.1g
- Sugar: 1.8g
- Sodium: 0.09g
- Fiber: 0.06g
- Protein: 11g
Recipe type: Chilis
Cuisine: American
Prep time:
Cook time:
Total time:
Cold winters evening. Fire crackling in the background. Glass of red wine. Nothing beats a chili that has been slow cooked for hours to produce melt in the mouth tenderness. Succulent beef with the acidity of tomatoes, with garlic and spices – all complimented with the warming background hint of Chilli. Couldn’t, get better!
Ingredients
- Rump Roast – 4 pounds
- Canned tomatoes – 2 cans
- Onions- one large – coarsely chopped
- Garlic – 3 to 4 cloves – finely chopped
- Olive oil – 2 -3 tablespoons
- Dried bay leaves – 2 large
- Cumin seeds – 1 tablespoon
- Dried oregano - 2 teaspoons
- Dark beer – I can
- Fresh Chillies- 5 – 6 – chopped
- Garlic powder - 1 teaspoon (optional)
- Roasted bell peppers – 2
- Dried Chillies – 4 – 5 (see note)
- Juice of one lemon
- Salt and pepper to taste
Instructions
- Roast bell peppers by cutting in half and holding over a gas flame with tongs until the skin has blackened or by broiling in the oven. Allow to cool and peel the skin off. Chop coarsely
- Chop meat into bite size pieces. Season with salt and pepper
- Heat olive oil in a heavy-based casserole pot (a Dutch oven is ideal)
- Brown the meat in small batches and set to one side
- In the remaining oil, add cumin and cook for a minute to release essential oils (if needed add more oil and bring up to heat for this step)
- Add onion and cook until translucent.
- Now add bay leaves, garlic, and fresh chilies. Cook for 2 minutes. Be careful not to burn
- Deglaze the pot with the beer
- Re-introduce the meat and add roasted bell peppers. Stir well
- Add tomatoes, beer, lemon juice, oregano, dried Chillies and garlic powder (if using)
- Bring to the boil. Turn down heat and place lid on the pot. We are looking for the meat to cook at a slow simmer for 3 hours until it becomes melt in the mouth tender
Notes
This recipe yields 5 - 6 portions
Keywords: Best beef chili
Keywords: Best beef chili
