FoodCoop Recipes
Chunky Chilli Beef
Packed with flavour and spice, this deluxe chilli is a great way to pep up any spare roast beef.
Cook
70 minutes
Serves
6
Ingredients
1 tbsp rapeseed oil
1 red onion, chopped 150g Co-op British carrots, chopped
200g Co-op British parsnips, chopped
2 garlic cloves, crushed
2 tbsp tomato purée
1 tsp ground cumin
1/2 tsp ground coriander
1 tsp smoked paprika
2 mixed colour peppers, chopped 1 red chilli, deseeded, half finely chopped, half thinly sliced
300g leftover roast beef, cut into large chunks
400g can Co-op Honest Value red kidney beans in water, drained and rinsed
750ml beef stock, made with 1 stock pot
400g can Co-op Italian chopped tomatoes
200ml leftover gravy or beef roasting juices
420g rice, to serve
6 tbsp reduced fat crème fraîche, to serve
Sprinkling of paprika, to serve
Few sprigs coriander, to garnish
Method
Heat the oil in a large saucepan or deep-sided frying pan
Cook the onion, carrot and parsnip for 4-5 mins, until beginning to colour
Stir in the garlic, tomato purée and spices, then add the peppers, chopped chilli and roast beef
Season and cook for 2-3 mins
Add the kidney beans, stock, tomatoes and gravy or roasting juices
Simmer for 40-45 mins, stirring occasionally, until the sauce is thick and the veggies are tender
Meanwhile, cook the rice according to the pack instructions
Serve the chilli with the rice and crème fraîche, with the sliced chilli and paprika sprinkled over, and garnished with the coriander
