The Running Chef

This beef and red pepper chilli recipe reminds me of the chilli con carne I ate as a child. It’s easy, even if it requires a little slow cooking. So, put a pot on the stove and prepare your recovery meal as you hit your long run.

Beef and Red Pepper Chilli

Chilli is the shortened name for the popular Mexican and Texan dish, “chilli con carne”. The name translates from Spanish as chilli with meat. The shortened name is also a catch-all phrase for anything resembling a chilli con carne, even if it doesn’t contain meat. 

In pre-war Texas, the dish was such a staple that family-run chilli parlours were common, each claiming to have its own secret recipe. There are numerous variations nowadays, but modern versions include affordable beef mince for a quicker chilli.

Controversial Chilli Ingredients

The chilli I remember has always contained red kidney beans, so I was shocked to learn that some do not consider them authentic ingredients. Debates rage on about whether they belong there or not. One side claims they’ve been a part of modern chillis for so long that they’ve become the norm. The other side stands by their ancient beliefs in what the spicy stew known as chilli con carne can include. For me, Red Kidney beans, containing a combination of carbohydrates and protein, are a must.

Key Ingredients in Beef and Red Pepper Chilli

Beef Mince—In most UK supermarkets, beef mince is sold with less than 5% fat, which is perfect for runners. Lean protein is essential for muscle repair. Beef is also a rich source of iron, a mineral necessary for oxygen transportation. It also provides zinc and B12 for immune support and energy metabolism.

Tomatoes—For this beef and red pepper chilli, tomatoes are used in two forms: paste and tinned chopped tomatoes. Both offer a rich vitamin C and potassium source, helping replenish electrolytes after a gruelling run. Tomatoes also contain lycopene, which may help reduce muscle soreness.  

Red Kidney Beans – A healthy source of complex carbohydrates, fibre, and an added hit of protein. Some may dislike the idea of red kidney beans, but they help refill glycogen stores after a long, intense run.

Garnish- Avocado offers a healthy source of monounsaturated fats and potassium. Sour cream helps enrich the finished chilli and provides a calcium boost.

Browning the Beef

Browning the mince is an essential step in making a delicious beef chilli. However, I like to roast the meat rather than sauté it in batches in a pan with excessive oil. I also find it easier to achieve consistent results than browning it traditionally in a pan. Adding too much at one time will cool the hot pan down and force the meat to release excess water, resulting in boiled mince rather than nice, caramelised beef.

Preheat the oven to 200 °c or 180 °c Fan or 400°f or Gas 6. Line a baking tray with parchment. Break the meat apart and season well. Roast in the oven for 8- 10 minutes. Turn and roast again for another 8-10 minutes. When the beef is well browned, drain and set aside for further use.

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Beef Chilli with Red Peppers

This beef and red pepper chilli reminds me of the chilli con carne I ate as a child. It’s easy, even if it requires a little slow cooking. So, put a pot on the stove and prepare your recovery meal as you hit your long run.

Course Main Course

Cuisine American, Mexican

Keyword Beef mince, Chilli, Mince, slow cooking

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 4 People

Calories 485kcal

Ingredients

• 2 Tbsps. Rapeseed Oil
• 500 g Beef Mince
• 1 Large White Onion Diced
• 3 Garlic Cloves Chopped
• 2 Bay Leaves
• 2 Tsp Ground Cumin
• 3 Sprigs of Fresh Thyme
• 2 Tsp Oregano
• 1 Tsp Hot Chilli Powder
• 2 Tsp Paprika
• ½ Tsp Cayenne Pepper
• 2 Tbsp of Tomato Puree
• 400 g Chopped Tomatoes
• 400 ml Beef Stock
• 400 g Tin of Red Kidney Beans drained and rinsed
• 2 Red Peppers Diced
• 20 g Fresh Coriander
• Juice of 1 Lime
• Salt/ Pepper to Taste

To Finish

• 1 Tbsp Chopped Coriander
• 1 Avocado chopped
• 2 Tbsp Sour Cream

Instructions

• Preheat the oven to 200°c or 180°c Fan or 400°f or Gas 6. Line a baking tray with parchment. Break the meat apart and season well. Roast in the oven for 8- 10 minutes. Turn and roast for another 8-10 minutes. When the beef is well browned, drain and set aside until later.
• Heat the oil and gently soften the onions and peppers with the thyme and bay leaves over medium heat. Once the onions are translucent and beginning to brown, add the garlic and spices, and cook for another minute before stirring in the tomato puree.
• Add the beef to the pan with the tinned tomatoes and stock. Bring to a boil, then reduce to a simmer. Cook for 60 to 90 minutes until the sauce has thickened. Stir occasionally to prevent sticking and add a splash of water if it gets too dry.
• Add the Red Kidney beans and diced red peppers. Simmer for 10-12 minutes until the beans are heated through.
• Finish with a squeeze of lime, and season to taste. Serve garnished with fresh coriander, avocado, and sour cream.