Name: Beef & Chorizo Chilli (GF, DF)
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Yield: 6
Cuisine: Dinner
Ingredients: 1kg beef braising/chuck steak, in small chunks; 1 chorizo ring 225g; 2 brown onions; 1 large carrot; 2 red bell peppers; 3 cloves garlic; 1 tbsp paprika; 2 tsp dried oregano; 1 tbsp tomato paste; 1 tsp cinnamon; 1 tbsp cumin; 1 tsp chilli (optional - replace with cumin or cinnamon if you don't like spice, or if you like it spicy, add extra chilli!); 1 tsp sugar or honey; 400ml beef stock; 1 tbsp Henderson's relish (optional for extra flavour - gluten free worcestershire sauce also good); 2 x 400g tins peeled plum tomatoes; 1 x 400g tin black beans, drained and rinsed

Beef & Chorizo Chilli (GF, DF)

Proper comfort food, this beef and chorizo chilli is a real hug of a dish. Soft chunks of beef and chorizo, with a cumin, paprika and cinnamon-spiked chilli sauce, it’s a brilliant meal that everyone can enjoy.

In this recipe I’ve given you the option of keeping it spice-free, if you are making it for younger children or spice haters. Or for those of you that like it hot, you can crank up the chilli levels as much as you like.

You can make it and eat straightaway, or prepare in advance and reheat when needed. This beef and chorizo chilli is also freezer friendly, so it is perfect for batching cooking.

I make mine on the hob, but it works in a slow cooker as well (cook for about 7 hours). Either way, cook until the meat is soft and yielding, and the flavours have fully infused through the sauce. It is delicious.

Beef & Chorizo Chilli Recipe

This beef and chorizo chilli is naturally gluten and dairy free, so it is a great one to make for mixed groups. I have used black beans in this chilli, but kidney beans also work nicely if you want to keep it traditional.

I used a non-spicy chorizo, as was cooking for my family (and my 4 and 1 year old can’t handle much spice), but feel free to use a spicy variety if that suits your tastes.

You will find some step by step photos underneath this recipe, to give you a visual guide. For any other help along the way or if you have questions, please do message me on social media (@myglutenfreeguide) or email me at [email protected].

If you enjoy this beef & chorizo chilli, please leave a review on the recipe card below. It makes a world of difference to me :). And you can also share photos of your home creations in my Cooking Club on Facebook.

Thanks so much! Laura xxx

Serves 6

Beef & Chorizo Chilli (GF, DF)

Prep Time: 10 minutes

Cook Time: 3 hours

Total Time: 3 hours 10 minutes

A comforting beef and chorizo chilli, in a rich sauce spiked with cumin, paprika and cinnamon. Freezer friendly and slow cooker friendly, perfect for batch cooking or simply as a hearty dinner.

Ingredients

1kg beef braising/chuck steak, in small chunks
1 chorizo ring 225g
2 brown onions
1 large carrot
2 red bell peppers
3 cloves garlic
1 tbsp paprika
2 tsp dried oregano
1 tbsp tomato paste
1 tsp cinnamon
1 tbsp cumin
1 tsp chilli (optional - replace with cumin or cinnamon if you don't like spice, or if you like it spicy, add extra chilli!)
1 tsp sugar or honey
400ml beef stock
1 tbsp Henderson's relish (optional for extra flavour - gluten free worcestershire sauce also good)
2 x 400g tins peeled plum tomatoes
1 x 400g tin black beans, drained and rinsed

Instructions

Place the beef in a large saucepan, with a tbsp oil, and cook on a high heat until and liquid has reduced and the meat is lightly browned. Set aside.
Chop the chorizo into small pieces and cook in the same saucepan over a medium heat, until the fat has rendered from it (you'll see a orange oil in the bottom of the pan - this has great flavour and is a brilliant base for the dish).
Finely dice the onions, carrots and pepper and add to the saucepan with the chorizo. Cook for about 5 minutes, stirring frequently, until the onion has softened.
Add the beef back into the pan, along with the minced garlic, the tomato paste, sugar, Henderson's relish and the spices (cumin, paprika, cinnamon and chilli if you are using it). Mix and cook for a couple of minutes until fragrant.
Next add the beef stock and the tinned tomatoes (crushing the whole tomatoes with your hands as you add them). Stir well and bring to the boil. Then place a lid on the saucepan, turn down to a gentle simmer (low heat) and cook at least 2 hours, stirring every 30 mins or so. The meat should be lovely and tender after this (if not your beef chunks may be on the larger side, just keep cooking until they are soft). If cooking for longer (up to 4 hours is fine, you may need to add a little water if it looks dry).
After this time, add the black beans, stir through and cook for a further 20 minutes. Then serve with your choice of sides - it's great with brown rice and green veggies, or on a crispy jacket spud with a big dollop of sour cream and mashed avocado. Enjoy!