Chunky chilli

Chunky chilli

Medallion steak, which is easy to cut into small pieces, makes this a 'fork and spoon' dish. The secret ingredient is chocolate, which gives the chilli a rich flavour.

By , 21 September 2015

(9 votes)

Chunky chilli

  • 2 Hours 45 Mins

  • Serves: 8

Nutritional Info
Each 312g serving contains

  • Energy

    1541KJ

    368KCAL

    18%

  • Fat

    13g

    med

    19%

  • Saturates

    4.8g

    med

    24%

  • Sugars

    16g

    med

    18%

  • Salt

    1.9g

    high

    32%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 494kJ/118kcal.
Ingredients
  • 2 x 350g packs Asda Butcher's Selection Medallion Steaks, cut in 1cm pieces
  • 1 tbsp sunflower oil
  • 1 large red onion, chopped
  • 130g pack Asda Diced Chorizo
  • 4 level tsp chilli powder
  • 2 x 390g cartons Asda Chopped Tomatoes with chilli
  • 300ml hot beef stock, made with 1 stock cube
  • 2 red peppers, de-seeded and diced
  • 3 x 290g cans Asda Chilli Beans
  • 50g Extra Special Dark Chocolate (85% or 70% cocoa solids), broken up
  • Soured cream, to serve
  • Fresh coriander leaves, to serve
  • Crusty bread, to serve
Method

  • Pre-heat the oven to 150C/130C Fan/Gas 2. Cook half the beef in half the oil in a large frying pan over a high heat until browned all over. Put in a casserole dish. Repeat with the remaining beef and oil. Don't try to fry the beef all at once or it will 'steam' rather than brown.

  • Wipe out the pan and cook the onion and chorizo until the onion is soft and the chorizo crisping up. Add to the casserole, with the chilli.

  • In the frying pan, bring the tomatoes just to the boil. Add to the casserole with the stock. Bake, covered, for 2 hours.

  • Add the peppers and beans and cook, covered, for 20 minutes. Stir in the chocolate until melted. Serve with the cream, coriander and bread.