Smoky Diced Beef Chilli

This warming Beef Chilli has a mild smoky flavour, and made with chunky diced beef - perfect for a cosy night in front of the fire, or for sharing with friends.  Serves 4


800g Diced Beef
2 tbsp Vegetable Oil
1 Large Onion, Diced
1 Green Chilli, Diced
3 Cloves of Garlic, Grated
1 tsp Chilli Powder
3 tsp Smoked Paprika
2 tsp Ground Cumin
1 tsp Dried Oregano
Half tsp Cayenne Pepper
1 tsp Salt
1 tsp Cracked Black Pepper
2 tsp Cocoa Powder
2 tbsp Brown Sugar
1 tbsp Tomato Puree
4 tsp Coffee Granules
170ml Beef Stock
320ml Boiled Water
2 Tins Kidney Beans - Drained
4 Tortilla Wraps
25g Butter
240g Basmati Rice
Half Bunch Coriander, Finely Chopped


  1. Pre-heat a suitably sized pan over a high heat and add the vegetable oil.  Cook the beef (you may need to do this in batches) until all sides are nicely browned.  Remove from the pan with a slotted spoon and keep to one side.
  2. Reduce heat to medium and add the diced onion and green chilli to the pan (you may need a splash more oil), and cook until the onions are translucent.
  3. Add the beef back to the pan, along with 2 of the grated garlic cloves, chilli powder, smoked paprika, cumin, oregano, cayenne, salt, black pepper, cocoa powder and brown sugar.  Cook for 5-10 minutes to cook out the spices.
  4. Add the tomato puree to the pan and cook for a further 5 minutes.
  5. Dissolve the coffee granules in the boiled water and add to the pan along with the beef stock.  Stir well and cover with a lid.
  6. Reduce the heat to a gentle simmer and cook for 1.5 - 2 hours or until the meat is tender.
  7. Remove the lid, add the kidney beans and continue to cook for a further 20-30 minutes.  This will help to thicken the chilli.
  8. Add the rice to a separate pan and rinse well to remove as much of the starch as possible.
  9. Add 480ml of cold water to the rice, add a lid to the pan and bring to the boil.  Once boiled, reduce the heat to low and continue to cook for a further 10-12 minutes until the rice has absorbed all the water.
  10. Remove the rice from the heat, leave to stand for 2-3 minutes (with the lid still on), remove the lid and fluff with a fork.
  11. Take the tortilla wraps and cut them in to 8 triangles if large, or 6 triangles if medium sized.
  12. Drizzle with vegetable oil, season with salt and cracked black pepper and then place onto a baking tray in a pre-heated oven (180c fan) for around 8-10 minutes.  Keep an eye on them as they can quickly turn from golden to overcooked!!
  13. Whilst the wraps are in the oven, melt the butter in a pan along with the remaining clove of grated garlic and a teaspoon of finely chopped coriander.  Use this butter to drizzle across the tortilla wraps when they are removed from the oven.
  14. Serve the diced chilli with the rice, a handful of tortilla chips and a sprinkling of finely chopped coriander.

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