[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core & Premium 12 month plans only. Offer ends 25/07/24. See terms.
Slow cooked beef chilli con carne

Slow cooked beef chilli con carne

Total Time
2 hr 15 min
15 min
2 hr
This is a great dish for batch cooking simply double the ingredients and freeze half for another meal.


Olive oil

1 tbs

Beef chuck steak, raw

640 g, fat trimmed, cut into 3cm pieces (buy 800g)

Red capsicum

2 medium, coarsely chopped

Brown onion

1 medium, thinly sliced


2 clove(s), crushed

Ground paprika

3 tsp, (sweet)

Ground paprika

2 tsp, (smoked)

Dried chilli flakes

1 tsp

Beef stock

2 cup(s)

Canned diced tomatoes

400 g

Canned red kidney beans, rinsed, drained

1 can(s)

Red wine vinegar

1 tbs

Fresh coriander



  1. Heat oil in a large saucepan over medium-high heat. Cook beef, turning, in batches, for 5 minutes or until browned. Transfer to a plate.
  2. Add capsicum and onion to same pan and cook, stirring, for 5 minutes or until softened. Add garlic, both types of paprika and chilli flakes and cook, stirring, for 30 seconds or until fragrant.
  3. Return beef to pan with stock and tomatoes and bring to the boil. Reduce heat and simmer, covered, for 1½ hours or until beef is tender. Add beans and vinegar and simmer, uncovered, for 10 minutes or until slightly thickened. Serve topped with coriander.


SERVING SUGGESTION: Mixed salad leaves, plus ½ cup (85g) steamed white rice. TIPS: You can use black beans instead of kidney beans. Suitable to freeze (without coriander) for up to 3 months.