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Hairy Bikers Chunky Chilli

Hairy Bikers Chunky Chilli
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This Hairy Bikers Chunky Chilli is a robust and satisfying dish with tender beef cubes simmered to perfection in a spiced tomato base. The addition of bell peppers and kidney beans adds texture and heartiness, while smoked paprika and cumin provide a warm, smoky depth. Perfect for a comforting family meal, it’s freezer-friendly and easily customizable with your favorite toppings.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large onion, finely diced (about 1.5 cups)
  • 2 medium bell peppers (mixed colors), diced into 1/2-inch pieces
  • 4 cloves garlic, minced
  • 1.5 lb beef chuck, cut into 1-inch cubes and patted dry
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 2 cups beef stock
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 teaspoon kosher salt, or to taste
  • 1/2 teaspoon black pepper

Instructions

  1. Prepare all ingredients: finely dice the onion, dice the bell peppers into 1/2-inch pieces, mince the garlic, and cut the beef chuck into 1-inch cubes. Pat the beef dry with paper towels to ensure proper browning. This prep work ensures even cooking and efficient workflow during the cooking process.
  2. Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. The oil should shimmer but not smoke, indicating it’s hot enough for searing. Using a heavy pot helps distribute heat evenly and prevents burning, which is crucial for building flavor.
  3. Brown the beef in batches: add half the beef cubes in a single layer without overcrowding. Cook for 3-4 minutes per side until deeply browned on all sides, then remove with a slotted spoon and set aside. Repeat with the remaining beef. Browning in batches prevents steaming and creates fond, a flavorful crust on the pot’s bottom that enhances the chilli.
  4. After removing all beef, reduce heat to medium. Add the diced onion and bell peppers to the same pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent. Scraping the bottom of the pot releases the fond, incorporating it into the vegetables for a richer base.
  5. Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant. Garlic burns easily, so keep the heat moderate and watch for a light golden color. This quick cook unlocks its aromatic oils without introducing bitterness.
  6. Sprinkle in 2 tablespoons chili powder, 1 tablespoon ground cumin, and 1 teaspoon smoked paprika. Stir constantly for 30-60 seconds to toast the spices. Toasting enhances their depth and eliminates raw flavor, but avoid burning by maintaining medium heat and moving the spices quickly.
  7. Return the browned beef and any accumulated juices to the pot. Pour in 1 can diced tomatoes with their juices and 2 cups beef stock. Stir well to combine, scraping up any remaining bits from the bottom to fully integrate the fond into the liquid.
  8. Bring the mixture to a simmer over medium-high heat, then immediately reduce heat to low. Cover the pot with a lid slightly ajar to allow steam to escape. Simmer gently for 1.5 to 2 hours, stirring occasionally, until the beef is fork-tender. Slow cooking breaks down the collagen in the beef, resulting in a melt-in-your-mouth texture.
  9. After the beef is tender, add 1 can drained and rinsed kidney beans. Stir gently to incorporate without breaking the beans. Simmer uncovered for an additional 15-20 minutes to heat the beans and allow the chilli to thicken slightly for a hearty consistency.
  10. Season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Taste and adjust seasoning as needed, adding more salt or spices if desired. The salt should balance the acidity from the tomatoes and enhance all the layered flavors in the chilli.
  11. Remove the pot from heat and let the chilli rest for 10 minutes before serving. Resting allows the flavors to meld and the chilli to thicken to a spoonable consistency, making it easier to serve and enjoy.
  12. Serve hot in bowls. Optionally, top with shredded cheddar cheese, a dollop of sour cream, and fresh cilantro leaves. Accompany with warm tortillas or cooked rice if desired. For an oven alternative, after step 8, transfer to a preheated oven at 300°F / 150°C and bake covered for 2 hours.

Notes

Store leftover chilli in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in portion-sized containers for up to 3 months. Reheat gently on the stovetop over medium heat, stirring occasionally, until heated through. Alternatively, microwave individual servings at 70% power for 2-3 minutes, stirring halfway.

Nutrition

Keywords: hairy bikers chunky chilli, chunky chilli recipe, beef chilli con carne, tex-mex chilli, slow-cooked beef chilli, hearty chilli, weeknight dinner, family meal, spicy chilli, bean and beef chilli, comfort food, stovetop chilli

Find it online: https://britishrecipes.uk/hairy-bikers-chunky-chilli/