Easy Batch Cook Chili


Easy Batch Cook Chili

A full flavoured hearty dish that’s slow cooked in the oven for meat that will melt in the mouth. Deliciously moreish and spicy, it’s great for batch cooking and full of goodness.

Serves 4-6.


2 tbsp olive oil

600g skirt steak, trimmed and sinew removed, cut into strips

Pinch of sea salt

Pinch of pepper

1 tbsp smoked paprika

1 tbsp cumin

1 onion, finely chopped

4 garlic cloves, crushed

2 red chillies, finely chopped

500ml beer

400g chopped tomatoes

250ml beef stock

50g dark chocolate

400g kidney beans

30g butter

Half a bunch of fresh coriander, roughly chopped

2 limes cut into quarters

150ml sour cream


Pre-heat oven to 160°C.

Heat the olive oil in a large lidded casserole dish on a medium heat.

Place the beef in the dish and season with the salt, pepper, cumin and paprika. Cook the beef until it is browned on all sides.

Add the onions, garlic and chillies and cook for five minutes.

Add the beer and bring to the boil to reduce the liquid by half.

Add the chopped tomatoes and beef stock and stir. Continue to simmer the chilli for 5 minutes, then add the dark chocolate.

Cover with a lid and cook in the oven for 60 minutes until the beef is tender.

Add the kidney beans and stir in the butter.

Serve with chopped coriander, lime juice and sour cream.