Kieran Hardy’s chunky Welsh Beef chilli

  • Prep time 15 mins
  • Cook time 2 hrs 30 mins
  • Serves 4


  • 450g PGI Welsh Beef chuck steak, lean and trimmed
  • 1 tbsp oil
  • 1 onion, peeled and roughly chopped
  • 1 red chilli, deseeded and sliced (optional)
  • 2 garlic cloves, crushed
  • 400g tin of chopped tomatoes
  • 400g tin of kidney beans, drained and rinsed
  • 1 red pepper, deseeded and diced
  • 1 yellow pepper, deseeded and diced
  • 150ml passata
  • 150ml beef stock
  • 2 tsp mild chilli powder


  1. Preheat the oven to 180°C / 160°C fan / Gas 4, or heat up the slow cooker.
  2. Take a large ovenproof casserole dish or frying pan, heat the oil and brown the meat on all sides.
  3. Add the onion, chilli and garlic, and lightly soften.
  4. Add all the remaining ingredients and stir well to combine. Carefully spoon into the slow cooker or casserole dish and place a lid on the pan.
  5. Place in the preheated oven for about 2-2½ hours until the meat is tender, or cook on the low setting in the slow cooker for 5-6 hours.
  6. Serve in bowls with rice, or great with jacket potato and a spoonful of soured cream.
Share This