Warming Beef Chilli

Warming Beef Chilli

  • Serves: 6-8


  • 2 tbsp olive oil
  • 2 packs Minced Steak (880g total)
  • 1 onions, chopped
  • 2 carrots, finely diced
  • 2 sticks celery, finely diced
  • 2 cloves garlic, chopped
  • 2 red peppers, roughly chopped
  • 3 tsp chilli powder
  • 3 tsp ground cumin
  • 1 tsp ground cinnamon
  • 2 tins red kidney beans rinsed
  • 2 tins chopped tomatoes
  • 1 tbsp tomato purée
  • 1 small bunch (chopped) fresh coriander
  • 2 tbsp balsamic vinegar
  • Salt and pepper


  1. Heat the oil in a heavy pan on a medium high heat then brown the mince in batches, breaking up with a wooden spoon as required and setting aside when browned.
  2. Add the onions and carrots and cook for 2 minutes, then add the celery, garlic and peppers and cook for a further 3-4 minutes until softened and lightly coloured.
  3. Add the spices and cook for a further minute, stirring occasionally, then add the beans, tomatoes, tomato purée, coriander stalks and the browned mince.
  4. Fill one of the empty tins with water and pour this into the pan. Add balsamic vinegar and season with a good pinch of salt and pepper.
  5. Bring to the boil and turn the heat down to simmer for about an hour, stirring every now and again to stop it catching.
  6. Serve with your choice of rice, tacos or jacked potatoes, with grated cheddar cheese, guacamole or soured cream as you prefer, sprinkling the coriander leaves on top.


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For almost 50 years, Donald Russell has carefully selected the highest quality beef, lamb, pork and more to supply the world’s top restaurants and luxury hotels, and are proud to deliver the same top-quality, great-tasting food direct to your door.