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South American chilli beef


  • Heat a thin layer of oil in a large heavy-bottomed pot and brown the beef on all sides. Then drain well and set aside.
  • Add more oil to the pot, if needed, and gently saute the brown onions with the mushrooms, capsicum, chillies and garlic until tender.
  • Then add the spices and briefly toss to toast.
  • Add the tomatoes, sugar and seasonings with 1½ cups stock, the chilli paste and beef. Mix well and bring to the boil. Then turn the heat down and simmer very gently for about 1½ hours until the beef is tender, adding more stock if needed.
  • Then add the chocolate, kidney beans and chopped coriander. Turn the heat up a little, stir and briefly simmer until the chocolate has melted. Taste for seasoning.
  • Mix together the avocado and red onion.
  • Serve the chilli with a spoonful of the avocado mixture and a sprinkling of sour cream on top.


  • olive oil
  • 750 gm lean beef, cubed
  • 2 onions, chopped
  • 4 large field mushrooms, cubed
  • 1 red capsicum, cored, seeded & diced
  • 3 long green chillies, finely sliced
  • 2 garlic cloves, crushed
  • 2 tspn ground cumin
  • ½ tspn ground cinnamon
  • 1 tspn ground coriander
  • 3 cans diced tomatoes
  • 1 tspn sugar
  • sea salt & freshly ground pepper
  • 2+ cups beef stock
  • 1 tbsp chilli paste
  • 25 gm dark cooking chocolate, chopped
  • 2 cans red kidney beans, drained & rinsed
  • 2-3 tbsp chopped fresh coriander
  • 1 avocado, chopped
  • ½ red onion, chopped
  • sour cream

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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