Recipe – Slow Cooked Chilli (Party Sized)

We love hosting a party in our house and I always do the cooking (some guests demand it!). Finding something that pleases most people but is easy to put on and doesn’t spoil your own fun can be tricky. My chilli always goes down well and it’s slow cooked so you can do the prep several hours before your party and then it’s only the rice you have to do later. I use braising steak in my chilli as I think you get a better flavour and texture than using mince. The quantities below will feed a good 10-12 people, halve all quantities if you’re preparing a family meal.

For 10-12 people, you will need:

  • 2 large red onions, roughly chopped
  • 4 gloves garlic, crushed
  • 2 red peppers, roughly chopped
  • 1kg braising or casserole beef, diced
  • 2 cans chopped tomatoes
  • 2 cans red kidney beans
  • 2 teaspoons chilli powder
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 3 tablespoons tomato purée
  • 1 beef stock cube
  • 1kg long grain rice

Firstly, make the chilli paste. In a small bowl, put the tomato purée, chilli powder, cumin, paprika and some salt and pepper. Crumble over the stock cube. Then add 3 tablespoons of boiling water and carefully stir to a paste. Put this to one side.

Put a very large casserole or saucepan on the hob. In a large frying pan, fry the onions and garlic until softened. Put this into the main pan and turn it onto a low heat. Fry the peppers until soft and add to the pan.

If the beef has come diced, you probably need to dice it some more so the cubes are roughly 1cm cubed. Fry the beef in three batches, making sure they are sealed on all sides. This won’t take long! Add this to the pan.

Pour the two tins of tomatoes into the frying pan. Let this start bubbling and then stir in the chilli paste. Simmer for around three minutes and then add to the main pan. Add the kidney beans and stir the whole contents so it is well combined.

Place a lid on the pan and leave on a low heat for at least 3 hours. It can stay like that for up to 6 hours. Stir occasionally.

Serve with cooked rice and any other accompaniments you like, we usually have some garlic bread.

One Comment Add yours

  1. Cathryn says:

    The recipe sounds delicious.

    Liked by 1 person

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