Ingredients

The following ingredients have 7 Servings
  • 2 tablespoons olive oil
  • 2 onions (red or white, diced)
  • 1 kg beef mince or stewing beef (diced)
  • 6 cloves garlic (crushed or grated)
  • 1 teaspoon chilli flakes (or to taste)
  • 2 teaspoons cumin
  • 2 teaspoons smoked paprika
  • 2 x 400 g tins chopped tomatoes
  • 2 teaspoons oregano
  • Salt and pepper to taste
  • 400 g pumpkin or butternut squash (cut into bite sized chunks)
  • 2 red peppers (cut into bite sized chunks)
  • 2 x 400 g tins black beans (drained)
  • Rice tortilla chips or soft tortillas to serve
  • Guacamole and salsa or finely diced onion, tomatoes and avocado to serve

Instruction

  • If using the oven, preheat to 160C / 140C fan / gas mark 3 / 325F.
  • Place the olive oil and onions in a large pan and fry over a gentle heat for 5 minutes until softened but not brown. Turn the heat up and add the beef. Fry for 3 minutes or until the beef and onions are browned.
  • Lower the heat again and add the garlic, chilli and spices. Cook for 2 minutes.
  • Add the tomatoes, oregano, salt and pepper and bring to the boil.
  • Oven: Transfer the chilli to a lidded ovenproof dish and cook for 1-2 hours. Remove from the oven, add the pumpkin, red pepper and black beans and cook for a further 1 hour or until the pumpkin is soft and the beef is tender.
  • Slow Cooker on high: Add the pumpkin and bring back to the boil. Transfer the chilli to your slow cooker and cook for 4-5 hours. Add the red pepper and black beans and cook for a further 1 hour or until the pumpkin is soft and the beef is tender.
  • Slow Cooker on low: Add the pumpkin and bring back to the boil. Transfer the chilli to your slow cooker and cook for 6-8 hours. Add the red pepper and black beans and cook for a further 2 hours or until the pumpkin is soft and the beef is tender.