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Slow-Braised Beef Chilli with Avocado and Jalapeño Salsa

Slow-Braised Beef Chilli with Avocado and Jalapeño Salsa

“Chili is so good when made well. I have used 2 types of beef for texture and different chilli for the same reason. Cook it slowly and it will taste amazing. My secret ingredient is cocoa, it really adds depth. The 50% British Quinoa and 50% Wholegrain Rice is great, as it adds slow releasing carbs and good proteins. Plus the avocado is a good source of fat.”

By Sophie Michell

  • Serves 2

  • 2.5 hours

  • 2 pans

  • Proficient

British Quinoa & Wholegrain Rice


  • 200g good quality beef mince
  • 200g of diced braising steak (chuck is good for this)
  • splash of olive oil
  • 1 onion, diced
  • 2 cloves garlic
  • 1 red chilli
  • 1/2 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1 tsp chipotle chili paste
  • 1/2 tsp dried oregano
  • 1 tin chopped tomatoes
  • 200ml beef stock (shop bought is fine)
  • 1 tbsp tomato puree
  • 1 tbsp cocoa powder
  • 1 tsp sugar

For the salsa

  • 2 avocados
  • 150g cherry tomatoes
  • 2 Jalapeños
  • juice of one lime
  • handful of fresh coriander

To serve


1.Heat up the oil in a large heavy based frying pan, until very hot and then fry both cuts off until golden brown (this will take about 8/10 minutes)

2.Then add the onion and garlic, cook for 8 more minutes, then add the spices

3.Cook for 5 minutes then add the tomatoes, stock and tomato paste. You can also add chopped chilis and coriander at this point if you would like. Bring to the boil, then turn down and simmer for 2 hours on a low heat. Stir occasionally to stop it from sticking and check the seasoning

4.When the chuck steak is tender, it is ready to go, so check the seasoning one more time and then add the cocoa and sugar

5.Whilst the chilli is cooking, dice the avocado and half the cherry tomatoes, finely chop the Jalapeño, and roughly chop the coriander, mix together, season and stir in the lime

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