Chilli & Chorizo Beef

By Simon  ,   

February 6, 2014

This old chilli recipe uses smoked chorizo and pepperdew peppers, adding a whole new taste explosion to this great favourite. A real man's cooking dish......... so go on give it a go! Impress your mates and blow there tasty buds to a whole new level.

  • Prep: 30 mins
  • Cook: 2 hrs
  • Yields: 6 Generous


4 tbsp Vegetable oil

1 Kg Beef steak organic

1 Large White onion

1 Large Red onion

2 Large Celery sticks

100 Grams Smoked chorizio

10 Medium Pepperdew peppers

1 Small Dried chipotle chilli

1 tsp Chilli flakes

1 tsp Onion salt

1/2 tsp Cayenne chilli powder

2 tsp Dried oregano

3 tbsp Light brown sugar

800 Grams Chopped tomatoes

500 ml Beef stock

800 Grams A mixture of kidney, borlotti, cannellini beans

1 Scattering Sea salt and freshly milled black pepper

Handful Fresh coriander

10 Handful Basmati rice

8 Heaped tbsp Soured cream

1 Handful Spring onions


Let's get started - In a large  frying pan with a lid, add 1/2 the oil and over a medium heat fry the minced steak and chorizo in batches until browned, set aside.  In the same pan, add the remaining oil and gently fry the onions and celery until soft and just starting to caramelise.  Add the spices and cook for a further 2 min.   Add the browned meat back to the pan followed by all the remaining ingredients, tomatoes, peppers, sugar, stock, beans and give it a good stir up bringing it to the boil.  Taste for seasoning and turn down the heat and gently simmer with the lid on for 2-3 hours stirring occasionally.  As an alternative, place in an oven proof dish with lid and cook at 140c for the same length of time and enjoy as your kitchen fills with the delicious, spicy aromas.

Just before the dish is ready, get your rice on to cook, drain and serve scattering with sliced spring onions, a handful of chopped coriander and a large serving of cooling soured cream......... and a nice ice cold beer!!!

Absolutely magnificent and a real champion dish for man cooking....Enjoy!!!!


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