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Chilli for a crowd
Chilli for a crowd
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Prep Time:
20 minutes
Cook Time:
220 minutes
Total Time:
240 minutes
Feed a crowd with this delicious and affordable chili!
Ingredients:
  • 60ml olive oil
  • 2kg beef chuck steak, trimmed, cut into 2cm cubes
  • 2 onions, chopped
  • 150g piece of pancetta, rind removed, chopped
  • 4 garlic cloves, finely chopped
  • 20.00 gm ground cumin
  • 91.58 gm (4 tbsp) tomato paste
  • 1 1/2 tsp chilli powder
  • 2 tsp dried oregano
  • 250ml red wine
  • 700g btl Mutti Tomato Passata
  • 8.00 gm brown sugar
  • 750ml beef stock
  • 2 x 420g cans red kidney beans, rinsed, drained
  • Flat-leaf parsley leaves, to garnish
  • Steamed brown rice, to serve
Instructions:
  • Preheat the oven to 170°C to ensure your dish cooks perfectly.
  • In a large flameproof casserole, heat 2 tablespoons of olive oil over high heat. Brown the beef in batches until golden all over, then remove from the casserole.
  • Lower the heat to medium, then pour in the last tablespoon of oil. Sauté the onion, pancetta, and garlic until the onion starts to caramelize for about 4-5 minutes. Mix in the cumin, tomato paste, chili powder, and dried oregano, stirring for another minute. Pour in the wine, passata, sugar, and stock. Season with salt and pepper. Return the beef to the pan and bring everything to a boil. Cover and let it cook in the oven for 3 hours until the meat is tender and the sauce thickens.
  • Right before serving, gently fold in the red kidney beans and reheat on low heat. Sprinkle with fresh parsley before presenting as a delicious addition to the buffet alongside the herbed rice and cornbread.

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