Hairy Bikers Chunky Chilli​ Recipe

This rich, hearty Hairy Bikers Chunky Chilli Recipe is made with braising steak, smoky spices, and kidney beans, ready in just under three hours. The sauce thickens and wraps around the tender beef chunks until they practically melt under your fork. I love making a big batch on a cold weekend to sort my lunches for the week.

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Why This Classic Works

I used to rely strictly on minced beef for chilli, thinking chunks of steak would be too tough or take too much effort. Switching to braising steak completely changed my approach, adding a robust texture that mince just cannot provide.

The slow simmer breaks down the connective tissues, leaving you with tender meat in a deeply flavoured sauce. I learned the hard way that rushing the cooking time leaves the beef chewy, so patience is key here.

Hairy Bikers Chunky Chilli Recipe Ingredients

• 1 kg braising steak, cut into 3cm chunks
• 2 tbsp sunflower oil
• 2 large onions, chopped
• 4 garlic cloves, minced
• 2 red chillies, finely chopped
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 1 tsp dried oregano
• 400g tin chopped tomatoes
• 500ml beef stock
• 400g tin kidney beans, drained and rinsed
• Salt and black pepper to taste

How To Make Hairy Bikers Chunky Chilli Recipe

1. Brown the Beef: Heat the oil in a large flameproof casserole dish over a medium-high heat. Brown the beef chunks in batches until sealed all over, then set aside on a plate.
2. Soften the Base: Lower the heat to medium, add the onions, and cook for 8 minutes until softened. Stir in the garlic and fresh chillies, cooking for another minute.
3. Toast the Spices: Sprinkle the cumin, smoked paprika, and oregano over the onion mixture. Stir constantly for 1 minute until fragrant.
4. Simmer the Chilli: Return the beef and its juices to the pan, pouring in the tomatoes and beef stock. Bring to a boil, then reduce the heat to a gentle simmer, cover, and cook for 2 hours.
5. Add the Beans: Remove the lid, stir in the kidney beans, and cook uncovered for a final 30 minutes until the beef is tender and the sauce is thick.

Recipe Tips

• Do not rush the simmer: Braising steak needs low, slow heat to become tender, so keep it at a gentle bubble.
• Brown the meat properly: Getting a good crust on the beef chunks builds the foundational flavour of the chilli.
• Adjust the heat: Leave the seeds in your fresh chillies if you prefer a sharper, more intense spice kick.

What To Serve With Chunky Chilli

Serve this thick chilli over fluffy white rice with a dollop of soured cream to balance the heat. It also works beautifully scooped up with crunchy tortilla chips and a side of fresh guacamole.

How To Store

Let the chilli cool completely before transferring it to an airtight container. It will keep in the fridge for up to 3 days and often tastes even better the next day. You can also freeze it for up to 3 months, thawing overnight before reheating gently on the stove.

FAQs

Can I use minced beef instead?

You can, but it will change the dish entirely. The chunks of steak are what give this specific recipe its signature hearty texture.

What is the best cut of beef for this?

Braising steak, chuck steak, or beef shin work best. These cuts require slow cooking to break down and become properly tender.

Can I cook this in a slow cooker?

Yes, transfer the mixture to a slow cooker after step 3 and cook on low for 6 to 8 hours. Add the kidney beans in the final 45 minutes.

Nutrition

• Calories: 450 kcal
• Total Fat: 18g
• Saturated Fat: 6g
• Cholesterol: 110mg
• Sodium: 650mg
• Total Carbohydrate: 22g
• Protein: 48g

Try More Recipes:

• Hairy Bikers Vegetarian Chilli Recipe
• Hairy Bikers Cullen Skink Recipe
• Hairy Bikers Christmas Pudding Vodka Recipe