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Recipe: Smoky beef bean chilli with tortilla crisps

autumn
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mexican
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Inspired by the movies of the brilliant Tarantino, we have brought together some classic tunes from his movies. These smoky chilli beef beans deserving of a place in one of this cult director’s many diner scenes, or indeed perfectly at home on the coffee table for a movie snack with mates. If you are looking for a nerdy guide to food in Tarantino’s movies, check out this fun article on Bon Appetit!

 

Smoky beef bean chilli with torilla crisps

Want some music to go with your munchies?

Check out our Deezer giveaway for your chance to win six month’s worth of your favourite tracks on demand.

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Preparation Time10 MINUTES

Cooking Time180 - 240 MINUTES

Resting Time0 MINUTES

Serves4

LevelEasy


ingredients

The chilli

2 tbsp vegetable oil

500g stewing beef, diced into 2 cm pieces

1 tbsp plain flour

sea salt

black pepper

1 x 400g tin cherry tomatoes

2 dried chipotle peppers

1 tbsp tomato paste

3 tbsp treacle

50g mature cheddar, grated

 

The tortillas

3 flour or corn tortillas

2 tbsp vegetable oil

2 spring onions, sliced at an angle

a few sprigs coriander

pickles or jalapenos (optional), to serve

Want some music to go with your munchies?

Check out our Deezer giveaway for your chance to win six month’s worth of your favourite tracks on demand.

1

Heat 2 tbsp of vegetable oil in a large pan. Mix the flour with the salt and pepper, and toss the beef to coat. Brown the beef in the pan, doing it in two batches to avoid crowding the pan.

2

Once all the pieces of beef are browned, add the tin of tomatoes, fill the tin back up with the equivalent quantity of water. Add the chipotle peppers and tomato paste, the treacle and simmer for 3-4 hours with the lid partially on. Do check if it is drying out (you want to do this on a low heat) and if so add a tbsp of water at a time. You want it to reduce down and become really sticky. Once the beef is super tender, it is ready. Taste the seasoning and add salt or pepper as required. Decant into a heat-resistant serving dish. Top with the grated cheese.

3

Turn the oven to 200c /180c fan. Cut the tortillas into segments using a pizza cutter, about the size of a tortilla chip. Brush with oil, spread out on a baking tray and place in hot oven to crisp up for about 15 minutes. Add the beans to the oven 5 minutes in, to melt the cheese ready for serving.

4

Remove the beans from the oven, scatter with the spring onions and serve with a few sprigs of coriander and either some jalapenos or your favourite pickles.

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Preparation Time10 MINUTES

Cooking Time180 - 240 MINUTES

Resting Time0 MINUTES

Serves4

LevelEasy


ingredients

The chilli

2 tbsp vegetable oil

500g stewing beef, diced into 2 cm pieces

1 tbsp plain flour

sea salt

black pepper

1 x 400g tin cherry tomatoes

2 dried chipotle peppers

1 tbsp tomato paste

3 tbsp treacle

50g mature cheddar, grated

 

The tortillas

3 flour or corn tortillas

2 tbsp vegetable oil

2 spring onions, sliced at an angle

a few sprigs coriander

pickles or jalapenos (optional), to serve

Want some music to go with your munchies?

Check out our Deezer giveaway for your chance to win six month’s worth of your favourite tracks on demand.

1

Heat 2 tbsp of vegetable oil in a large pan. Mix the flour with the salt and pepper, and toss the beef to coat. Brown the beef in the pan, doing it in two batches to avoid crowding the pan.

2

Once all the pieces of beef are browned, add the tin of tomatoes, fill the tin back up with the equivalent quantity of water. Add the chipotle peppers and tomato paste, the treacle and simmer for 3-4 hours with the lid partially on. Do check if it is drying out (you want to do this on a low heat) and if so add a tbsp of water at a time. You want it to reduce down and become really sticky. Once the beef is super tender, it is ready. Taste the seasoning and add salt or pepper as required. Decant into a heat-resistant serving dish. Top with the grated cheese.

3

Turn the oven to 200c /180c fan. Cut the tortillas into segments using a pizza cutter, about the size of a tortilla chip. Brush with oil, spread out on a baking tray and place in hot oven to crisp up for about 15 minutes. Add the beans to the oven 5 minutes in, to melt the cheese ready for serving.

4

Remove the beans from the oven, scatter with the spring onions and serve with a few sprigs of coriander and either some jalapenos or your favourite pickles.

SHOW MORE
SHOW LESS

Inspired by the movies of the brilliant Tarantino, we have brought together some classic tunes from his movies. These smoky chilli beef beans deserving of a place in one of this cult director’s many diner scenes, or indeed perfectly at home on the coffee table for a movie snack with mates. If you are looking for a nerdy guide to food in Tarantino’s movies, check out this fun article on Bon Appetit!

 

Smoky beef bean chilli with torilla crisps

1

Heat 2 tbsp of vegetable oil in a large pan. Mix the flour with the salt and pepper, and toss the beef to coat. Brown the beef in the pan, doing it in two batches to avoid crowding the pan.

2

Once all the pieces of beef are browned, add the tin of tomatoes, fill the tin back up with the equivalent quantity of water. Add the chipotle peppers and tomato paste, the treacle and simmer for 3-4 hours with the lid partially on. Do check if it is drying out (you want to do this on a low heat) and if so add a tbsp of water at a time. You want it to reduce down and become really sticky. Once the beef is super tender, it is ready. Taste the seasoning and add salt or pepper as required. Decant into a heat-resistant serving dish. Top with the grated cheese.

3

Turn the oven to 200c /180c fan. Cut the tortillas into segments using a pizza cutter, about the size of a tortilla chip. Brush with oil, spread out on a baking tray and place in hot oven to crisp up for about 15 minutes. Add the beans to the oven 5 minutes in, to melt the cheese ready for serving.

4

Remove the beans from the oven, scatter with the spring onions and serve with a few sprigs of coriander and either some jalapenos or your favourite pickles.

SHOW MORE
SHOW LESS
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WRITTEN BY:
Frankie Unsworth

Frankie is Khoollect’s Food Editor. It's her job to devise and test new recipes, and make every di...

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WRITTEN BY:
Frankie Unsworth

Frankie is Khoollect’s Food Editor. It's her job to devise and test new recipes, and make every di...

READ MORE BY Frankie Unsworth

You decide

Your dream holiday destination

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Profile Photo
WRITTEN BY:
Frankie Unsworth

Frankie is Khoollect’s Food Editor. It's her job to devise and test new recipes, and make every di...

READ MORE BY Frankie Unsworth

You decide

Your dream holiday destination

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