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Beef steak chilli recipe

Beef steak chilli recipe


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  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Beef mince

My chilli recipe which the wife won't let me stop making! I've tried various recipes for chilli, but ended up creating my own and this one seems to be the family favourite.

6 people made this

IngredientsServes: 4

  • 600g steak mince
  • 3 large peppers, diced
  • 2 large onions, diced
  • 4 cloves garlic, chopped
  • 300ml beef stock
  • 2 (400g) tins chopped tomatoes
  • 1 (400g) tin kidney beans, drained
  • 25g mild chilli powder
  • salt and black pepper to taste

MethodPrep:15min ›Cook:1hr ›Ready in:1hr15min

  1. Brown the mince in a large saucepan. Once mince is browned, add the diced peppers, onion and garlic and fry on a medium heat for 10 minutes, stirring regularly.
  2. After 10 minutes, add the beef stock, chopped tomatoes, kidney beans and all the chilli powder. Bring to the boil, then simmer for 60 minutes, stirring frequently. Season to taste with salt and pepper.
  3. Serve with rice or however you'd like, and enjoy!

Spices

Schwartz® is preferable for the mild chilli powder. If you don't have Schwartz®, start out with less chilli powder, then add more to taste.

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  • 4 tbsp beef dripping or lard
  • 1kg/2lb 4oz braising steak, cut into large chunks
  • 2 onions, finely chopped
  • 4 garlic cloves, finely chopped
  • 1–3 fresh jalapeño chillies, finely chopped, to taste
  • 2–3 tsp chilli powder, to taste
  • 1 tsp smoked chilli powder, such as chipotle
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tsp ground cinnamon
  • 1 tbsp dried oregano
  • 2 tbsp light brown sugar
  • 2 tbsp tomato purée
  • 400g tin chopped tomatoes
  • 100ml/3½fl oz strong coffee
  • 500ml/18fl oz stout or porter
  • 3 x 400g tins red kidney, pinto or black beans (a mixture is nice), drained and rinsed
  • salt and freshly ground black pepper

To serve (optional)


Using ground beef and leftover steak or prime rib, beans, stewed tomatoes, tomato sauce, and a wonderful package seasoning mix, you can throw this together in literally minutes and your hearty, delicious dinner will be ready in about an hour.

One of the great things about my easy steak chili is it is so versatile. You can make it hot or mild according to your preference. I like to have a selection of hot sauces to put out with the chili so that everyone can customize it according to their own love (or hate) of all things hot.

Where should I serve Chili?

Chili is a perfect choice to serve at a Super Bowl Party, alongside my Traeger Smoked and Fried Chicken Wings and my Buffalo Chicken Dip! Or as a meal in itself on those cold, dreary days. Just the thing to perk everyone up after a long fall or winter day.

You can also set up a chili bar using all kinds of different toppings. Ceramic soup mugs with handles work great for this. See the list down the post for ideas for stir-ins and fixings you can include.

What kind of steak can I use for this chili?

You can use any cut of steak for this chili. Sirloin, t-bone, prime rib, flat iron, even leftover roast beef.

If you don&rsquot happen to have leftovers, you can use diced beef chuck or stew meat as well. This cut is used for stewing as it&rsquos a tougher cut of meat but becomes tender when cooked for long periods over low heat. It adds more beef flavor than ground beef alone, adding to the beefy richness of your chili. If you use stew meat prepare for a longer cook time.

What kind of beans can I use in chili?

Depending on what kind of chili you&rsquore making, almost any bean can be delicious. I really like a mix of pinto beans and chili beans. For white chili, great northern beans are the way to go. Kidney beans and black beans are also great options in a tomato-centric chili.

I prefer to use a mixture. For this Easy Steak Chili, I used Bush&rsquos Best Mixed Chili Beans, which contain both kidney beans and pinto beans in a mild chili seasoning. You can use any variety you&rsquod like though. Plus, beans are one of the healthiest foods you can eat! They are nutrient-dense and fiber-rich, and low in saturated fat.

What kind of seasonings should I use for chili?

There are a ton of different options for pre-mixed chili seasoning. I really like the one in the recipe below, but you can also make your own quite easily too. There are also many, many recipes for homemade chili seasoning. It all depends on your personal preference and what you have on-hand.

The basic seasonings used are chili powder, cumin, cayenne pepper, garlic powder, onion powder, salt and pepper. I used Carroll Shelby&rsquos Chili Kit in this chili. You can find this brand at almost any store, and it comes with an extra packet of cayenne so you can control the heat.

What&rsquos the best way to cook chili?

Another great thing about chili is that you can make it using many different methods. Whether it be on your stovetop, in a crockpot, or in your new Instant Pot! Whatever method you choose will produce a wonderful, warm meal for your family to enjoy!

Tips for adapting to the Instant Pot

  • Use the saute feature to brown the ground beef and/or uncooked steak
  • Don&rsquot pressure cook the beans. Stir those in last and let simmer using the saute mode until they are warmed through

Tips for adapting to the Crock Pot

  • Figure 2-3 hours on high BEFORE adding the beans
  • Let the beans go for about 30 minutes on low as the last step in the cook

What should I serve with my chili?

Grilled Corn Cakes with Honey Butter!
These little babies are less crumbly than traditional cornbread but have alll the same flavors.

What else can I serve with Steak Chili?

  • Buttered French bread slices
  • Saltine crackers, oyster crackers or even Goldfish crackers for the kids work well
  • Fritos or Doritos are a great crunchy choice to top off your chili
  • Hot dogs and hot dog buns&hellip&hellipcan we say CHILIDOG?
  • A variety of cheeses, such as shredded Mexican or cheddar
  • Sliced avocado
  • Shredded lettuce
  • Chopped tomatoes
  • Guacamole
  • Salsa
  • Sour cream
  • Sliced green onion or scallions

What drinks go with Chili?

For the kids?

I would choose Ginger ale, Root Beer, or Cream Soda and small bottles of water kept chilled in a big bowl of ice.

For the adults?

Beer, such as an amber lager or dry stout. A margarita would be great with a big spicy bowl of chili. If you prefer wine, a good red wine such as Cabernet Sauvignon pairs well with chili.

What can I serve for dessert?

Try my Fresh Apple Crisp recipe to satisfy your sweet tooth, my Cheesecake dip, or these delicious chocolate cupcakes.

Sliced apples with caramel dipping sauce would also be a good end to a great spicy meal.


Ingredients

  • Serving Size: 1 (303.7 g)
  • Calories 254.6
  • Total Fat - 14.1 g
  • Saturated Fat - 3 g
  • Cholesterol - 48.4 mg
  • Sodium - 77.6 mg
  • Total Carbohydrate - 14 g
  • Dietary Fiber - 4.2 g
  • Sugars - 7.3 g
  • Protein - 19.7 g
  • Calcium - 67.9 mg
  • Iron - 2.7 mg
  • Vitamin C - 24.9 mg
  • Thiamin - 0.2 mg

Step 1

In a medium size skillet over medium heat,add oil and heat until hot but not smoking.

Step 2

Add meat,onion and season with 1 1/2 teaspoons of garlic powder and 1 /12 teaspoons chili powder.

Step 3

Cook until meat is no longer pink,and seasonings are well distributed.

Step 4

If needed drain meat,add meat and remaining ingredients to a 3 quart crockpot.

Step 5

Stir all ingredients well,cover and cook on low for 6 hours or until meat is tender.


Braised beef chilli con carne

A rich braised beef dish with beans, spices and chilli Credit: Tara Fisher

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Follow the topics within this article

R ich, warming and comforting. This chilli con carne is a million miles easier than one using mince, and much quicker. If you like your chile hot, ramp up the chillies in it.

The joy of this recipe is that it takes half as long to prepare as most other chile con carnes. By quickly searing a few, large chunks of beef you skip that horrendously boring job of browning batches of mince and avoid the risk of stewing the meat instead of caramelising it. It is fast and easy and the meat gently braises in the oven until it is soft enough to pull apart.

SERVES

INGREDIENTS

  • 1kg beef, cut into 4 pieces (use stewing steak, silver side or another cheap cut)
  • 3 onions
  • 4 cloves of garlic
  • olive oil
  • 300g spicy cooking chorizo, cut into chunks
  • 2 tsp each of ground cumin and allspice
  • 1 tsp cloves
  • 1 large cinnamon stick
  • 3 bay leaves
  • 2 tsp chopped fresh oregano or 2 tsp dried
  • 2 ancho chillies, deseeded
  • 2 chiles de arbol
  • 2 tsp sea salt
  • black pepper
  • 3 tbsp cider or balsamic vinegar
  • 2 x 400g tins plum tomatoes
  • 2 tbsp tomato ketchup
  • 2 tbsp muscovado or dark brown sugar
  • 2 x 400g tins borlotti beans, drained or 600g cooked

METHOD

Preheat the oven to 120C/225F/gas mark 1.

T ake the meat out of the fridge to de-chill. Pulse the onions and garlic in a food processor until finely chopped. Heat 2 tbsp olive oil in a large casserole and sear the meat on all sides until golden.

Set to one side and add another small slug of oil to brown the chorizo. Remove and add the onion and garlic, spices, herbs and chillies then cook until soft in the chorizo oil. Season with salt and pepper and add the vinegar, tomatoes, ketchup and sugar.

Put all the meat back into the pot with 400ml water (or red wine if you prefer), bring up to a simmer and cook, covered, in the low oven.

After 2 hours, check the meat and add the beans. Cook for a further hour and just before serving, pull the meat apart with a pair of forks.


Beef and Mushroom Chili

This recipe uses mushrooms to replace half of the ground beef in a traditional chili recipe. Using mushrooms lowers the calore/fat content while retaining the meaty texture. Even my 8 year old mushroom hater gobbles it up!

*Cooking time includes a two hour simmer. This recipe uses mushrooms to replace half of the ground beef in a traditional chili recipe. Using mushrooms lowers the calore/fat content while retaining the meaty texture. Even my 8 year old mushroom hater gobbles it up!

*Cooking time includes a two hour simmer.


1 pound beef round steak, cubed
1 large onion, chopped
2 medium stalks celery, diced
1 can (30 ounce size) diced tomatoes, undrained
1 bell pepper, seeded and chopped
1 can (15 ounce size) tomato sauce
3 teaspoons chili powder
2 teaspoons ground cumin
1/4 teaspoon dried oregano
1/4 teaspoon ground cinnamon
1 can (15 ounce size) kidney beans, rinsed and drained

Combine the beef, onion, celery, tomatoes, bell pepper, tomato sauce, chili powder, cumin, oregano, and cinnamon in the crock pot. Cover the crock pot and cook on low heat for 3-4 hours or until the beef is almost tender.

Stir the beans into the chili and turn the heat to high. Cook, uncovered, for 20 minutes or until the beans are heated through.

Serve hot, garnished as desired.


Low fat Sichuan beef recipe

The food of Sichuan is known for its heat and this fiery dish won&rsquot disappoint if you like your Chinese takeaway to pack a punch. If you want to tone down the heat, reduce the amount of chilli. If you want more heat, keep the seeds in the chillies when you slice them!

Ingredients

  • 2 tbsp soy sauce
  • 2 tsp rice vinegar or white wine vinegar
  • 1 tsp cornflour
  • 2 cm root ginger, peeled and sliced
  • 500 g lean beef steak, visible fat removed, cut into bite-sized pieces
  • 1 spray low calorie cooking spray
  • 2 garlic cloves, crushed
  • 2 red chillies, deseeded and thinly sliced, plus extra to garnish
  • 0.25 tsp Sichuan peppercorns, crushed
  • 1 pinch Chinese five-spice powder
  • 1 red pepper, deseeded and cut into chunks
  • 1 yellow pepper, deseeded and cut into chunks
  • 1 spring onion, finely chopped, to garnish
  • 2 tbsp soy sauce
  • 2 tsp rice vinegar or white wine vinegar
  • 1 tsp cornflour
  • 2 cm root ginger, peeled and sliced
  • 17.6 oz lean beef steak, visible fat removed, cut into bite-sized pieces
  • 1 spray low calorie cooking spray
  • 2 garlic cloves, crushed
  • 2 red chillies, deseeded and thinly sliced, plus extra to garnish
  • 0.25 tsp Sichuan peppercorns, crushed
  • 1 pinch Chinese five-spice powder
  • 1 red pepper, deseeded and cut into chunks
  • 1 yellow pepper, deseeded and cut into chunks
  • 1 spring onion, finely chopped, to garnish
  • 2 tbsp soy sauce
  • 2 tsp rice vinegar or white wine vinegar
  • 1 tsp cornflour
  • 2 cm root ginger, peeled and sliced
  • 17.6 oz lean beef steak, visible fat removed, cut into bite-sized pieces
  • 1 spray low calorie cooking spray
  • 2 garlic cloves, crushed
  • 2 red chillies, deseeded and thinly sliced, plus extra to garnish
  • 0.25 tsp Sichuan peppercorns, crushed
  • 1 pinch Chinese five-spice powder
  • 1 red pepper, deseeded and cut into chunks
  • 1 yellow pepper, deseeded and cut into chunks
  • 1 spring onion, finely chopped, to garnish

Details

  • Cuisine: Chinese
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 30 mins
  • Cooking Time: 10 mins
  • Serves: 4

Step-by-step

  1. Put the soy sauce, vinegar, ½ teaspoon of salt, cornflour and ginger in a bowl with 1 tablespoon of water and mix together.
  2. Add the steak and stir to coat well. Cover and leave to marinate in a cool place for 30 minutes.
  3. Spray a non-stick wok or deep frying pan with low calorie cooking spray and place over a medium-high heat. Add the garlic, chilli, Sichuan peppercorns and five-spice powder and cook for 1 minute.
  4. Add the marinated beef (reserving the marinade) and stir-fry for 2-3 minutes. Remove and keep warm.
  5. Add the peppers to the wok and stir-fry for 2 minutes, then return the steak and reserved marinade to the wok. Stir-fry briskly over a medium heat for 1 minute.
  6. Season with plenty of black pepper, scatter over the spring onion and extra chilli and serve hot with rice of your choice.

Recipe taken from Slimming World&rsquos Fakeaways, which is available now in all Slimming World groups across the UK for £4.95.

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Beef steak chilli recipe - Recipes

Ingredients

  • 2 beef sirloin steaks, 200–250g each
  • Olive oil, for frying
  • 2 carrots, trimmed and peeled
  • 6 radishes, trimmed and finely sliced
  • 200g cherry tomatoes, sliced in half
  • Bunch of mint, leaves only, shredded
  • 1 small banana shallot, peeled and finely sliced
  • 3 spring onions, trimmed and shredded
  • ½ large cucumber, trimmed, peeled, deseeded and sliced
  • 2 baby gem lettuces, shredded
  • Sea salt and freshly ground black pepper
  • 4 tbsp skinned peanuts, to garnish

For the Thai-style dressing

  • 1 garlic clove, peeled and roughly chopped
  • 1 red chilli, deseeded and chopped
  • 2 tsp grated palm sugar or palm sugar paste (if unavailable, use golden caster sugar)
  • 2–3 tbsp fish sauce, or to taste
  • Juice of 1–2 limes

Method

Season the steaks generously on both sides, pushing the seasoning into the meat. Add a dash of oil to a hot pan and fry the steaks over a high heat on either side for 2-3 minutes (medium rare). Hold the fat side of the steaks against the pan to render the fat. When cooked to your liking, remove the steaks from the heat and leave to rest, pouring any cooking juices on top.

To make the dressing, put the garlic and chilli in a mortar with a pinch of salt and grind to a paste. Add the sugar, fish sauce and lime juice and stir with a spoon. Taste, add a little more lime juice if needed,and set aside.

Meanwhile, using a vegetable peeler, cut the carrots into ribbons. Place in a bowl with the radishes, tomatoes, mint, shallot, spring onions, cucumber and lettuce. Add about 4-6 tablespoons of the dressing and mix well to combine.

Thickly slice the steak at an angle. Toast the peanuts with a pinch of salt for a few minutes in a clean dry pan and roughly chop. Place the steak on top of the salad and scatter over the chopped peanuts. Drizzle over the remaining dressing and serve immediately.

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Text © Gordon Ramsay 2013
Photography © Anders Schønnemann 2012


The Secret To Chinese Crispy Beef.

The key to cooking crispy beef is all in the cornflour.

Cornflour is referred to as cornstarch in the US. For once they are more accurate in their descriptions of food! Yes, I went there!

Anyway, I digress, cornflour is actually pretty much pure starch.

It is those starch molecules that form the atypical crispiness associated with Asian fried food.

So if you want a crispy fried dish, whether it be this beef recipe, General Tso&rsquos Chicken or even the very British Fish and Chips then reach for the Cornflour/starch!

I suggest cooking this in a wok, with just 3-4cm of oil in the bottom but a deep fat fryer works just as well.

Naturally, you should also ensure that you keep a constant watch on the pan.

Gently sliding it off the heat will rapidly reduce any boil.


Watch the video: Jak připravit šťavnatý steak: zapomeňte na olej v pánvi, připravujte ho na sucho (June 2022).


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