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Slow cooked beef & borlotti bean chili


  • 2 to 4 tablespoons vegetable oil, plus more as needed
  • 3kg boneless beef chuck or goulash cut into 3/4-inch pieces
  • Kosher salt and freshly ground pepper
  • 2 large onions, chopped
  • 8 cloves garlic, chopped
  • 1/3 cup chili powder
  • 1 teaspoon dried oregano
  • 2 tablespoons tomato paste
  • x2 400g can whole plum tomatoes, coarsely crushed with your hands
  • 1 3/4 cups beef stock
  • 1/3 cup brewed espresso or strong coffee
  • x2 400g cans GOLDCREST borlotti beans drained and rinsed
  • Grated cheddar cheese for topping
  • Toasted tortillas for serving


  1. Heat 1/2 tablespoon vegetable oil in a large pot over medium-high heat. Pat the beef dry and season with salt and pepper. Brown in batches, about 4 minutes, adding more oil as needed. Transfer to a plate.
  2. Reduce the heat to medium and add 1 1/2 tablespoons oil to the pot. Add the onions and garlic; cook, stirring, until golden, about 6 minutes. Add 1/3 cup chili powder, the oregano and tomato paste; cook, stirring, 30 seconds.
  3. Return the meat to the pot and stir in the tomatoes with their juices, broth, espresso and GOLDCREST borlotti beans. Bring to a boil, then reduce the heat and simmer, partially covered, until the beef is tender, about 2 hours.
  4. In a grill pan light brush the tortilla wraps with oil and toast on each side until golden and crispy.
  5. Serve the chili in a bowl and top with cheese. Serve the toasted tortillas on the side.

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