Best Beef Chilli Recipes

CRISPY CHILLI BEEF

Steps:

• Put 350g thin-cut minute steak strips in a bowl and toss in 3 tbsp cornflour and 2 tsp Chinese five-spice powder.
• Heat 100ml vegetable oil in a wok or large frying pan until hot, then add the beef and fry until golden and crisp.
• Scoop out the beef and drain on kitchen paper. Pour away all but 1 tbsp oil.
• Add 1 thinly sliced red pepper, ½ thinly sliced red chilli, sliced white ends of 4 spring onions, 2 crushed garlic cloves and thumb-sized piece ginger, cut into matchsticks, to the pan. Stir-fry for 3 mins to soften, but don't let the garlic and ginger burn.
• Mix the 4 tbsp rice wine vinegar or white wine vinegar, 1 tbsp soy sauce, 2 tbsp sweet chilli sauce and 2 tbsp tomato ketchup in a jug with 2 tbsp water, then pour over the veg.
• Bubble for 2 mins, then add the beef back to the pan and toss well to coat.
• Serve the beef on noodles with prawn crackers, if you like, scattered with the remaining ½ sliced red chilli and sliced green parts of the spring onions.

FEED-A-CROWD CHUNKY BEEF CHILLI

Steps:

• Drain the chillies and discard the seeds and stalks. Roughly chop and put in the small bowl of a food processor with the garlic, 2 tbsp of the oil, the red wine vinegar, cumin and oregano. Whizz to a paste.
• Put the meat in a bowl or resealable food bag, pour on the paste and rub all over the meat. Leave to marinate overnight (or for at least 4 hrs).
• Heat oven to 160C/140C fan/gas 3. Heat the remaining oil in a large, lidded flameproof casserole dish and cook the onions for a few mins until beginning to soften. Add the meat and all the paste to the dish and cook for about 5 mins, turning the meat until browned all over. Pour in the tomatoes and add the cinnamon. Stir everything together, then add 100ml water and bring to the boil. Put on the lid, transfer to the oven and cook for 1 hr 45 mins.
• Remove the lid and stir in the red peppers, chocolate, sugar and all the beans. Return to the oven for another 20 mins. To serve, stir in the lime zest and juice, season to taste, and scatter over the coriander.

CHILLI BEEF WITH BROCCOLI & OYSTER SAUCE

Steps:

• Place the beef in a bowl with the soy, five-spice, rice wine, chilli and cornflour, and season with black pepper. Mix well so the beef is completely coated in the thick paste and leave to marinate for at least 10 mins but 30 mins is better.
• Heat 2 tbsp of oil in a wok until very hot. Add the beef to the wok, but do not overcrowd the pan - the beef needs to be in a single layer. If necessary, cook the beef in batches. Fry the beef vigorously for about 3 mins until brown and crisp and scoop onto a plate.
• When all the beef is cooked give the wok a quick wipe out. Heat the remaining oil and stir fry the peppers and broccoli for a minute then pour over the stock and add the oyster sauce. Simmer everything together for 1 min then add the beef to the wok and boil briefly to thicken the sauce then serve straight away with rice or noodles.

STIR-FRY CHILLI BEEF WRAPS

Steps:

• Put the steak in a bowl with the spices and garlic, and stir well. If you have time, leave to marinate for a couple of hrs. Heat the oil in a wok, then tip in the beef and fry for just 1-2 mins, until it changes colour but is still on the rare side. Remove the beef to a plate.
• Add the pepper and half the onion, and stir-fry in the juices - add a splash of water to get things going and stop it burning. Stir in the tomatoes and beans, and heat through with plenty of seasoning, then stir in most of the coriander.
• Meanwhile, heat the tortillas. The best way is directly on the gas flame, as it gives them a lovely charred flavour. Stir the beef into the beans and heat briefly. Serve with the tortillas and the reserved onion and coriander.

BEEF, RED WINE AND CHILLI CASSEROLE/STEW

Steps:

• Dice meat into 1 1/2 inch squares and set to one side. Heat butter in saucepan and cook beef in about 3 batches until sealed. Remove from pan.
• Cook garlic, onion,Chilli and mustard, stirring until onion is soft.
• Return beef to saucepan with the tomato and cook for a couple of minutes adding the , wine and stock.
• Simmer for 1 hour adding the seasoning and the flat parsley - thicken if necessary.
• Served with vegetables of your choice and enjoy!

MEXICAN BEEF CHILLI

Steps:

• Heat a small drizzle of the oil in an extra-large flameproof dish. Brown the meat in batches, adding a drop more oil, remove from the dish and set aside. Add 1 tbsp oil to the dish, then the onions, and cook for 7-10 mins or until caramelised.
• Stir the chipotle paste, garlic, ginger, cumin, cinnamon and flour in with the onions and cook for a couple of mins. Gradually add the stock, stirring all the time, so it's fully mixed in with the other ingredients. Add the tomatoes and oregano, season and simmer for 10 mins.
• Now tip in the beef, cover and simmer very gently for about 1 hr 45 mins until tender, removing the lid and adding the beans for the final 15 mins. If the sauce is thin, let it boil down for a further 5-10 mins with the lid off. Before serving, adjust the seasoning. Serve with the garlic bread and salsa.

SHREDDED BEEF CHILLI TACO BOWLS

Steps:

• Heat oven to 170C /150C fan/gas 4. Tip the beef stock, spices, garlic, passata and chilli paste (or tomato purée, if using) into a large flameproof casserole dish and season. Place on a medium heat, bring to a simmer, then add the beef and coat in the sauce. Cover and braise in the oven for 5-6 hrs, or until the beef is really tender. Remove from the oven and leave to rest for around 30 mins.
• Using two forks, shred the beef into the sauce. Until this point, the dish can be prepared up to three days ahead - the flavours will improve over time. To reheat, stir in the beans and place on a low heat, then squeeze in the lime juice and keep warm on a low heat or in a low oven. Stir through the coriander just before serving.
• To make the taco bowls, heat oven to 190C/170C fan/ gas 5. Brush each tortilla with a little oil, then tuck into a small ovenproof bowl or pudding basin and hold in place with a ball of foil. Cook for 8-12 mins until crisp. This can be done in batches if needed. If cooking ahead, leave to cool and keep in a large airtight container overnight. To serve, half-fill the tacos with the red cabbage & pickled chilli slaw, top with the chilli and sprinkle with your choice of toppings.

CHILLI AND GARLIC BEEF NOODLE STIR-FRY

Steps:

• Put noodles in a medium heatproof bowl and cover with boiling water and set aside for 2 minutes and then drain and separate the noodles and set aside.
• Put the sweet chilli sauce, lime juice and soy sauce in a small bowl, stir to combine and set aside.
• Brush a little oil over a large wok and heat on high until the wok is hot and then add half of the beef and stir fry for 2 minutes or until beef is almost cooked and then transfer to a plate.
• Brush the wok with a little more oil and reheat wok on high and repeat with remaining beef and then remove beef from wok and add to the first batch of beef.
• Brush the wok with remaining oil and heat on medium-high and add the capsicum, zucchini, mushroom, garlic, ginger and choy sum stalks and stir fry for 2 minutes and then add the water and choy sum leaves and cook covered tossing twice for 2 minutes or until the vegetables are just tender.
• Add noodles, beef and spring onion to the wok and toss to combine and then add the sauce and toss once more to combine and heat through.
• Top with coriander leaves to serve and accompany with lime wedges.

BEEF, RED WINE, AND CHILLI CASSEROLE

Steps:

• Heat butter in a large saucepan. Cook the beef in batches until browned.
• Cook garlic, chilli, mustard and onions in the same pan, stirring until onion softens.
• Return beef to pan, add tomato. Cook, stirring, for 2 minutes.
• Add puree, wine, and stock, bring to the boil.
• Reduce heat, simmer, covered, for about 1 1/2 hours or until beef is tender, stirring occasionally. Stir in parsley just before serving.
• Serve with mashed potatoes or soft polenta.

CHILLI BEEF SHEPHERD'S PIE

Steps:

• Heat the oil in a large frying pan, then soften the onion with 1 tsp cumin for a few mins. Push the onion to the edge of the pan, add the beef, then brown well, breaking up the lumps as you go. Add the garlic, kidney beans, chopped tomatoes and half a can of water, season and cover, then simmer for 20 mins.
• Meanwhile, cook the parsnips in boiling salted water until tender, drain well, then mash with some freshly milled black pepper and a little salt. Heat the grill to high. Tip the chilli mince into a large ovenproof dish, spoon over the mash, scatter with the remaining cumin seeds, then grill for 5 mins until golden.

CHILLI BEEF NOODLES

Steps:

• Place the stock, ginger, chilli and spring onions in a large saucepan and bring to the boil. Meanwhile, heat a griddle pan until very hot and brush the steak with the oil. Griddle the steak for 2 mins each side for medium-rare. Transfer to a chopping board and leave to rest for 1 min, then thinly slice.
• Add the pak choi to the stock, then the noodles, bring to the boil and simmer for 3 mins until tender. Ladle the stock, noodles and pak choi into large serving bowls and top with thin slices of steak.

SHREDDED BEEF & ALE CHILLI "MEXICAN TINGA"

Steps:

• Heat the olive oil in a large, heavy-based saucepan over a medium-low heat. Cut the green stalk ends from 5 chillies (reserve 2 chillies for garnish). Place the whole chillies and garlic in the saucepan and cook gently for 5 minutes.
• Raise the heat to medium-high, add the steak and cook, stirring occasionally for 20 minutes or until all the liquid from the meat is evaporated and the meat is browned. Add the ale and bring to the boil. Lower the heat to a slow simmer, cover and then continue cooking for 11/2 hours, stirring occasionally. Uncover and cook for a extra hour until the meat is tender enough to break up easily with a wooden spoon and you are left with a thick shredded beef mixture (don't allow it to boil dry). Season with salt to taste.
• Cut reserved chillies into fine julienne and scatter with the coriander over the beef. This serves 8 with the frijoles con queso (bean and cheese stew), or 4-6 on its own.

BEEF WITH CHILLI PLUM SAUCE

Steps:

• Combine the garlic, chilli, soyu sauce and plum sauce in a microwave safe jub.
• Place beef in a glass or ceramic dish and pour half the sauce mixture over beef and turn to coat and cover and refrigerate for 1 hour to marinate.
• Heat oil in a frying pan over medium high heat and cook beef to your liking and then transfer to a plate, cover and set aside for 5 minutes to rest and then thinly slice.
• Microwave remaining sauce on medium for 2 minutes or until heated through or alternatively you could heat in a small pot on medium heat on the stove top.
• Arrange beef on a platter and serve with remaining sauce.

CRISPY CHILLI BEEF WITH BROCCOLI

Steps:

• Heat a 2.5in depth of oil in a wok until very hot.
• Fry the steak in batches until dark and crisp.
• Drain.
• Pour off most of the oil and stir-fry the broccoli, garlic, ginger and chili for 1 minute.
• Tip in the sweetened soy sauce and lime juice and cook for 2 minutes. Toss in the beef and scallions and serve.

STIR FRY CHILLI BEEF IN OYSTER SAUCE

Steps:

• Slice the steak up really thin and place in a bowl to marinade with the light soya sauce, oyster sauce and the five spice powder, cover and put it in the fridge.
• Prepare the vegetables which can consist of a combination of Bean Shoots, Red Capsicum, Bok Choy, Chinese Leaf, Baby Corn, Spring Onions, asparagus, broccoli, celery. (the asparagus and broccoli need to be blanched for 2 minutes, drained and allowed to cool.
• For the sauce mix the water, dark soya sauce, sesame oil and cornflour together.
• Heat the wok, adding some of the oil - stir fry the vegetables along with the garlic, ginger and the chillies for a few minutes adding some salt if necessary.
• Place in a hot dish and add more oil to the wok and stir fry the beef, taking care to stir frequently, add the sauce and as soon as it starts to thicken add the vegetables back into the wok, stir to coat.
• Serve immediately either with fried rice or plain boiled noodles. Delicious.

CRISPY CHILLI BEEF WITH NOODLES

Steps:

• 1 - Combine the eggs, soy sauce and cornflour. Add beef strips and mix together. 2 - Heat the oil in a pan and drop beef strips in, cook for 5-7 minutes until crispy. 3 - Remove beef from the pan and set aside. 4 - In a separate pan, heat some oil and throw in the garlic. Cook until toasted then add the carrots, spring onion, chilli, ginger and a splash of soy sauce. Stir fry for a minute or two. 5 - Add sweet chilli sauce, the crispy beef and cook for a few minutes to warm through. 6 - Meanwhile, soak the noodles in boiling water for a few minutes, according to packet instructions. Add them to a hot pan and toss through with the lime juice, soy sauce and coriander. 7 - Serve the beef on top of a bed of noodles.

SWEET CHILLI BEEF WITH OYSTER SAUCE

Steps:

• Heat oil in a fry pan or wok.
• Add meat and stir fry till tender.
• Remove and put aside.
• Add garlic and onion to fry pan.
• Stir fry till onion is translucent.
• Add vegetables and fry quickly.
• Return the meat and add the sauces.
• Stir fry til heated through.

CHILLI JAM BEEF STIR FRY

Steps:

• Place first 6 ingredients into a food processor and process until finely chopped.
• Over medium-high, heat a non-stick frying pan then add the chilli paste. Cook for 5-7 minutes, stirring, until the mix is thick and fragrant. Depending on the water content of the ingredients this may take even longer.
• Now add the beef and cook for 3 more minutes, stirring the whole time. Add the scallions and beans. Cover. Cook for another 3 minutes, or until beef & vegetables are tender. Serve with steamed rice.

CHILLI BEEF WITH BLACK BEANS AND AVOCADO SALAD

Steps:

• Tip the spices into a large pan and warm for a few seconds to toast them. Add the mince and garlic, and stir, breaking down the beef as it browns. Pour in the tomatoes and a can of water, crumble in the stock cube, then stir in the tomato purée, peppers and coriander stalks.
• Cover the pan and cook for 15 mins. Stir in the black beans and their juice, and cook for 10 mins more until everything is tender. Meanwhile, heat the rice following pack instructions and toss the salad ingredients together. Stir the coriander leaves into the chilli and serve.

CHILLI SESAME BEEF

Steps:

• Place broccoli in a heatproof bowl, cover with boiling water, let stand 5 minutes; drain,Rinse under cold water and drain well.
• Place noodles in heatproof bowl, cover with boiling water, let stand until just tender; drain well.
• Heat oil in wok or large frypan; stir fry combined beef and garlic, in batches, until browned all over and almost cooked.
• Add seeds to wok; stir fry until seeds pop.
• Return beef, noodles, broccoli and sauces to wok; stir fry until mixture is heated though.