So this isn’t a run of the mill Chilli. It uses chorizo and braising steak and is best left in an oven for several hours. It’s the ultimate hearty comfort dinner and a great crowd pleaser. Serve with rice, avocado salsa & herby yogurt.


Serves 4-6.


  • 800g stewing steak cut into large chunks (tip, the larger the pieces the easier to brown. You can chop the steak into smaller pieces once it’s browned)
  • 200g cooking chorizo cut into 2cm pieces
  • 2 red onions chopped
  • 3 garlic cloves chopped
  • 2 red chillis chopped
  • 2 tsp ground cumin
  • 2 tsp ground allspice
  • 6 cloves
  • Cinnamon stick
  • 3 bay leaves
  • 1 dried ancho chilli (we used Cooks Ingredients) rehydrated in boiling water
  • 1 tbsp dried oregano
  • 3 tbsp balsamic vinegar
  • 800g chopped tomatoes
  • 3 tbsp tomato puree
  • 800g borlotti or kidney beans


For the herby yogurt


For the salsa

  • 1 avocado cubed
  • 70g fresh tomatoes cubed
  • Juice of a lime
  • Olive oil
  • Salt and pepper


Brown the seasoned steak in a little oil and set aside. Colour the chorizo and set aside. Add the onion and colour before adding the garlic, spices, bay leaves and chilli.


Add the balsamic vinegar and let it bubble for a minute before returning the meat and chorizo to the pan and adding all the remaining ingredients.


Season and put in a low oven (120 conventional) or slow cooker for 3-6 hours.


Chop all the ingredients for the salsa and combine in a bowl. Combine the ingredients for the herby yogurt. Serve with a dollop of both on top of the chilli.



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