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Texan chilli

Yields5 ServingsPrep Time5 minsCook Time2 hrsTotal Time2 hrs 5 mins

 10 ml Oil
 2 Large onions, roughly chopped
 800 g Aberdeen Angus diced steak
 2 Chicken stock cubes dissolved in 600ml of boiling water
 50 g Tomato puree
 2 Chilli con carne spice sachets
 10 g Easy garlic (or 2 garlic cloves)
 200 g Long grain rice (uncooked weight)
On the side...
 125 g Grated mature cheddar cheese
 125 g Tortilla chips
 2 Fresh limes, cut into quarters

Heat the oil in a large non-stick saucepan and add the onions and garlic. Sweat with the lid on over a low heat for about 5 minutes.


Add the steak and stir regularly until it has been sealed.


Pour in the stock and bring to a simmer, then turn the heat down as low as it'll go. Stick on the lid and leave for 1 hour, stirring every 10 minutes or so.


Next, add the tomato puree and tip in the sachets of spices. Stir well.


Leave to simmer on the lowest heat and continue to stir regularly. It's ready to serve when the sauce has thickened and the meat is very tender. This can take anywhere from 45-60 minutes.


Serve in bowls with rice and the accompaniments on the side.

Nutrition Facts

Servings 5

Amount Per Serving
Calories 677
% Daily Value *
Total Fat 25.2g39%

Saturated Fat 8.7g44%
Total Carbohydrate 60.7g21%
Protein 49.5g99%

Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.