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Chilli, chilli


  • Heat a little oil in a large heavy-bottomed pot and gently sauté the onions and garlic until reasonably tender, stirring now and again. 
  • Add the beef and toss until it changes colour. 
  • Then add the ground cumin, coriander and oregano with the chilli paste. Toss to coat well and briefly cook to toast the spices. 
  • Add the tomatoes and salt with enough stock to cover. Mix well and bring to the boil. Then turn the heat right down and gently simmer for about 45-60 mins until the sauce is thick and fragrant and the beef is very tender, adding more stock if needed. Taste for seasoning. 
  • Heat the tortillas in the oven or on a ridged grill. 
  • Mound the chilli in individual flat soup bowls and garnish with a dollop of sour cream, grated cheese and chopped parsley. Serve with tortillas on the side.


  • vegetable oil
  • 2 large onions, finely sliced
  • 6-8 garlic cloves, crushed
  • 1½ kg beef, well trimmed & cubed
  • 2 tbsp ground cumin
  • 2 tbsp ground coriander
  • 2 tbsp dried oregano
  • 3 tbsp chilli paste
  • 2 cans diced tomatoes
  • 1½ tspn sea salt
  • 3 cups beef stock
  • 8 tortillas
  • sour cream
  • grated tasty cheese
  • 2-3 tbsp chopped fresh parsley

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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