Chunky beef chilli recipe

Spicy and filling, this warming chilli makes a super winter supper. With hunks of beef and lots of tasty veg, this is a healthy take on classic chilli con carne. Hugh Fearnley-whittingstall says: “It tastes even better the day after, so leftovers are a treat.”

Serves: 6-8 You’ll need

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Olive or vegetable oil, for frying

200g free-range pork belly (rind on or off ), cubed

800g chuck or stewing steak, cubed 150ml red wine (optional)

2 onions, halved and thinly sliced

4 carrots, halved and thickly sliced

4 garlic cloves, sliced

1tsp dried chilli flakes

2tsp each cumin and coriander seeds, crushed (or 1tsp each ground)

1tsp smoked paprika

1 star anise (optional)

½ -1 fresh red chilli, sliced (optional)

A few strips of pared orange zest

3 or 4 sprigs of thyme (optional) 400g tin tomatoes

1 litre hot beef stock (or veg or chicken) 1 large sweet potato (300–400g), peeled and cubed (or you can use squash)

2 x 400g tins beans (cannellini, kidney or butter beans), drained and rinsed

Sea salt and black pepper

Method: 1.

Set a large heavy frying pan over high heat and add a dash of oil. Add the pork with some salt and pepper. Cook briskly for several minutes, turning meat until browned. Transfer to large flameproof casserole dish. Repeat browning process with the beef, in two batches so as not to crowd the pan, seasoning as you go and adding a dash more oil to the pan if necessary.

2. When all the meat is transferred to the casserole, reduce the heat under the pan to low and pour in the red wine (or 150ml of the hot stock). Stir the liquid, scraping the pan with a spatula, to release all the caramelised meaty bits from the base. Bring to a simmer and set aside.

3. Meanwhile, add the onions, carrots, garlic, spices, chilli if using, orange zest, a pinch of salt and a twist of pepper, plus the thyme if using, to the casserole with the browned meat. Cook over a medium heat, stirring often, for eight to 10 minutes to soften the veg.

4. Tip the liquid from the frying pan over the meat. Add the tomatoes and hot stock. If the liquor isn’t enough to cover everything, add a little more stock or boiling water. Bring to a low simmer and cook very gently for 90 minutes until the meat is becoming tender.

5. Add sweet potato and beans (with more hot stock or water if needed) and cook for a further 30 to 45 minutes. Check meat and veg are tender, season, and the chilli is ready to serve.