Leftover Roast Beef Chilli
Soft, tender beef that melts in your mouth in a tasty chilli sauce. A wonderful way to avoid waste while enjoying another filling family dinner.
Servings 4 People
Calories 336kcal
Ingredients
- Calorie controlled spray
- 500 g Leftover roast beef Chopped into small chunks
- 2 Red Chillies Finely chopped or 1 tsp easy chilli
- 1 Onion Finely Sliced
- 3 Cloves Garlic Crushed
- 1 Red Pepper Finely Chopped
- 150 ml Red wine
- 500 ml Beef stock
- 400 g Tinned tomatoes
- Splash Henderson’s Relish
- 1 Tin Red kidney beans Drained and rinsed
- 1 teaspoon Cumin
- 1 tablespoon Chilli powder
- 1 teaspoon Smoked Paprika
- Pinch Cinnamon
- 1 Bay leaf
- Pinch Salt and pepper
Instructions
- Mist a large ovenproof dish, saucepan or frying pan with cooking spray and heat gently.
- Fry the onions and garlic for 5 minutes, until soft and fragrant.
- Add the beef, peppers, and chilli and stir well.
- Pour in the red wine and simmer for 3 minutes, stirring often.
- Add the stock, tinned tomatoes and Henderson’s relish and mix together.
- Return to a simmer.
- Add the kidney beans, cumin, chilli powder, paprika, cinnamon, bay and a pinch of salt and pepper and stir.
- Simmer for 1 hour, stirring often.
Notes
- Serve with rice for a filling dinner.
- If using uncooked diced beef, brown by frying in a little oil first, remove from the pan, set to one side until needed and follow this recipe.
- I keep a jar of “lazy chilli” in the fridge, and often use 1tsp instead of fresh chilli.