How to make Chunky Steak Chili (Paleo / Primal / Low Carb)
2,111 views · Published 19 March 2013 · 3:35 · Indexed 20 September 2026
Channel: Anna's Kitchen & Stitchin · 2013 · Howto & Style
This has always been one of my favourite chill recipes - thick, chunky and very tasty! I find a good quality piece of rump results in very tender chunks of meat. INGREDIENTS 500g (1 pound) of beef top round or rump steak in bite size chunks Non-stick spray coating 1/2 cup chopped onions 1 clove garlic, minced 1 small green or yellow chill (or 1 4-1/2 oz can diced green chill) 1 green pepper (capsicum), cut into bite size chunks 1 carrot, diced into small pieces 1 400g (about 14.5 oz) can of diced tomatoes 3/4 to 1 cup water (depending how thick you want the chill) 1-1/2 tsp snipped fresh basil or 1/2 tsp dried crushed basil 1 tsp chili powder 1 tsp instant beef bouillon granules 1/4 tsp ground cumin 1/4 tsp black pepper shredded cheese and sour cream (optional, to serve) Spray an unheated large skillet (frying pan) or wok with non-stick spray. Preheat over medium-high heat. Add onion, garlic, beef chunks and green chill. Cook and stir until meat is brown and onion is tender. Stir in the can of tomatoes (undrained) and water, chopped green pepper and carrot, and the basil, chill powder, bouillon, cumin and black pepper. Stir well, and bring to the boil, then reduce heat and simmer covered for 30 minutes. Ladle into serving bowls and top with shredded cheese and sour cream, if desired. Makes 2-4 serves depending on how hungry you are! :) Visit and Like us on Facebook: https://www.facebook.com/Annas-Kitchen-1686376324950749/
