Chunky Welsh Beef Chilli

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Thursday 4th June 2015


  • 450g (1lb) Lean Welsh Beef braising cubes
  • 15ml (1tbsp) Oil
  • 6 Shallots, peeled and cut in half
  • 1 Red chilli, deseeded and sliced
  • 2 Cloves of garlic
  • 400g (approx) Can chopped tomatoes
  • 400g (approx) Can kidney beans, drained and rinsed
  • 150ml (¼pt) Passata
  • 150ml (¼pt) Beef stock
  • 10ml (2tsp) Chilli powder

For the Tomato Salsa:

  • 2 Fresh tomatoes, diced
  • 1 Green pepper, deseeded and diced
  • 1 Spring onion, sliced
  • 30ml (2tbsp) Fresh coriander, chopped
  • Sour cream to serve


  1. Heat oven to Gas 4, 180°C, 350°F.
  2. Take a large ovenproof casserole pot heat oil and brown the meat on all sides.
  3. Add the shallots, chilli and garlic and lightly soften.
  4. Add all the remaining ingredients (except for salsa ingredients) and stir well and combine all of the ingredients together.
  5. Place in preheated oven for about 2-2½ hours until the meat is tender.
  6. Serve in bowls with rice, tomato salsa and dollops of sour cream.

Recipe Information

Serves 4
Calories 298 kcals
Cooking Time

Nutrition Information

  • Calories 298 kcal
  • Energy 1253KJ
  • Fat 10g
  • Saturates 2.6g
  • Salt 1.8g
  • Iron 6.1g
  • 5-a-day 3

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