10/09/2025
Comfort food season is here 🍂 and nothing hits the spot quite like a rich, slow-cooked beef chilli. Simmered to perfection, packed with flavour and finished with a generous dollop of creamy guac 🥑🔥
Craving a bowl? Here’s how to make it ⬇️
- 500g diced braising beef
- 4 tbsp sunflower oil
- Salt and pepper
- 1 onion, peeled and diced
- 2 cloves garlic, finely chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 bay leaf
- 1 beef or chicken stock cube
- 2 tablespoons tomato paste
- 400g tin chopped tomatoes
- 400g tin cooked kidney beans, drained
- 2 tbsp dark brown sugar
- 150g Holy Moly Original Guacamole
- 300 - 400g cooked rice (to serve)
- 200g plain tortilla chips (to serve)
- 250g sour cream (to serve)
- 4 spring onions, finely chopped (to serve)
- 100g grated cheddar cheese (to serve)
1. Place a large pan or casserole pot on a high heat and when hot, add 2 tbsp oil and the beef then season generously with salt and black pepper. Cook for 10 minutes, till browned all over, turning the heat down if the pan smokes excessively. Remove from the pot into a bowl.
2. Turn heat to medium and add remaining oil to the pot. Add onions and cook until soft, 6 to 8 minutes. Add garlic, spices, herbs and cook, stirring frequently, for 1 minute.
3. Add tomato paste, tinned tomatoes, stock cube and the beef, including any juices to the pot. Top up with hot water till everything is just covered, then bring to a simmer, and stir to combine everything thoroughly. Reduce heat to lowest setting and cook with the lid slightly open for 2-3 hours, or until the beef is tender. Check occasionally and add more water if needed.
4. Add the kidney beans and brown sugar and stir to mix through, then taste and adjust seasoning. Serve straight away or leave overnight for the flavour to develop.
5. Serve with lots of guac, rice, tortilla chips and the rest of the garnish ingredients
