- June 2012
- Serves 6-8
- Hands-on 20 min, oven 1 hour 15 min
Donal Skehan’s ultimate chilli recipe combines rib-eye steak with kidney beans, chickpeas and spices to make a hearty dish that feeds a crowd.
- 8.1g (2.1g saturated)
- 20g (10.1g sugars)
When feeding a crowd it’s important to keep your seasoning in check as I find people’s tolerance for hot food varies widely. I tend to make my chilli on the milder side, but you can always add more chilli powder if you think your guests can take it. I’ve also used smoked paprika and a pinch of cinnamon here, which gives the taste of the dish more complexity. And I’ve added a spoonful of treacle, which doesn’t make it taste sweet but rounds the whole dish out beautifully. Feel free to experiment and find what works best for you.
I think ready-made mince can be a bit bland sometimes, so I use finely chopped pieces of meat here, which give a more interesting texture and a much deeper flavour. I make mine with rib-eye steak, which can be cooked for a shorter time than stewing steak and still turn out tender.
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