Autumn Chilli

Autumn Chilli

Servings: 4
Prep. Time: 20-30 minutes
Cook Time: 1.5 hours

Full of spice, this warming beef chilli recipe is the perfect dish for colder nights. It’s an ideal choice to serve to friends, for a casual get-together and uses up store cupboard ingredients.


  • 1 tbsp. olive oil
  • 600g beef, diced
  • 1 tbsp. ground cumin
  • 1 tsp. dried oregano
  • 2 tsp. smoked paprika
  • 1 tbsp. chipotle paste
  • Pinch sea salt & black pepper
  • 2 red onions, finely sliced
  • 4 cloves garlic, finely sliced
  • 1 small red chilli, de-seeded and finely sliced
  • 1 red pepper, de-seeded and finely sliced
  • 1  tbsp. tomato paste
  • 1x 400g tin chopped tomatoes
  • 200ml beef stock
  • 300ml water
  • 1x 400g tin kidney beans, drained

For the Mexican Pickled Onions:

  • 1 large red onion, finely sliced
  • Juice of 2 limes
  • 1 tsp. salt

To Serve:

  • Cooked rice
  • Tortilla chips
  • Crème fraiche
  • 1 spring onion, finely sliced
  • 1 avocado, diced
  • 1 small bunch of coriander


  1. Heat the olive oil in the Multi Cooker on HIGH. When the green light shows, add the beef and brown all over.
  2. Stir in the cumin, oregano, paprika, chipotle paste and salt and pepper. Coat the meat well and allow to cook, for about a minute, until fragrant, stirring regularly.
  3. Add the onions, garlic, chilli and sliced pepper and continue to cook for 2 to 3 minutes, until starting to soften.
  4. Add the tomato paste, tinned tomatoes, beef stock and water.
  5. Stir well to combine all the ingredients, before placing on the lid. Bring to the boil, on HIGH, before turning the temperature down to LOW. Leave to bubble gently for 1½ hours, stirring occasionally.
  6. Half an hour before the cooking time is up, add the kidney beans and stir in.
  7. Meanwhile, make the pickles onions by combing the sliced red onion with the lime juice and salt. Leave to steep, until ready to serve. The longer the onion mixture is left, the pinker it will become. Strain any excess liquid off before serving and check for seasoning.
  8. Cook your chosen rice, according to the manufacturer’s instructions.
  9. When the cooking time is up, switch off the Multi Cooker and check for seasoning. Stir the chili meat.
  10. Divide the rice between 4 bowls, followed by the chilli, tortilla chips and top with crème fraiche. Sprinkle over spring onions, diced avocado and coriander. Finally, top with the Mexican pickled onions

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