I first made this chilli beef crumble on one of those grey, bone-cold Sundays where all you want is something bubbling away in the oven and making the house smell like a hug. I’d picked up some cheap stewing beef and a forgotten tin of beans from the back of the cupboard. And somehow, with a bit of stout (and a cheeky glug for myself), it turned into something hearty and magical.
The topping’s what makes it: a golden, cheesy, cornmeal crust that crisps just right while the spicy, meaty stew gurgles underneath. It’s a bit like a chilli had a fling with a cobbler — and honestly, it’s my favourite kind of winter food: rich, bold, filling, and impossible not to go back for seconds.
Also, it makes the kind of leftovers you sneak out of bed for at 11pm.
Why You’ll Love It
- Deep, warming flavour – cocoa, stout, spice… it’s got real depth.
- Double comfort – beefy chilli base + crispy cheesy top? Come on.
- Leftovers win – reheats like a dream.
- Crowd-friendly – perfect for feeding the lot on a budget.
- Freezer stash gold – make now, freeze for a future lazy night.
- You can drink the rest of the stout. Win-win.
Ingredients
- 3 tbsp olive oil or lard
- 700g stewing beef or braising steak, diced
- 150g smoked bacon lardons
- 2 onions, finely chopped
- 1 green pepper, diced
- 2 bay leaves
- 2 tsp dried oregano
- 2 tbsp tomato purée
- 2 tsp chilli powder
- 1 tsp garlic powder
- ½ tsp ground allspice
- 1 tbsp cocoa powder
- 2 tsp light brown soft sugar
- 200ml stout (chocolate stout works beautifully)
- 200ml beef stock
- 2 x 400g tins of red kidney or pinto beans
- Salt and black pepper to taste
For the crumble topping:
- 150g plain flour
- 100g cornmeal
- 1 tbsp baking powder
- 100g cold butter
- 150ml buttermilk
- 100g sweetcorn (optional)
- 100g cheddar cheese, grated
How to Make It
Brown your beef in batches:
Heat half the oil in a big heavy-bottomed casserole. Season the beef and brown it in hot batches — don’t overcrowd the pan. Set it aside once it’s seared and golden.
Build the base:
Add the rest of the oil, then toss in the bacon, onions, and green pepper. Let it soften for about 5 minutes — the onions should go glossy and the bacon start to crisp.
Get your spices working:
Now stir in the tomato purée, oregano, chilli, garlic, allspice, cocoa and sugar. Keep stirring — the mix should turn pastey and smell bold and toasty. That’s the magic happening.
Deglaze and simmer:
Pour in the stout and beef stock. Give the bottom a scrape with your spoon to lift all the browned bits. Chuck the beef back in along with the beans, bay leaves, and seasoning. Lid on, low heat, and let it gently bubble for 90 minutes. Check occasionally and stir so nothing sticks.
Prep the crumble topping:
Mix flour, cornmeal, baking powder, and a pinch of salt. Rub in cold butter with your fingers till it looks like chunky breadcrumbs. Stir in the buttermilk, sweetcorn (if using), and half the cheese.
Assemble and bake:
Tip the beef into a baking dish, removing the bay leaves. Dollop over the crumble mix, sprinkle on the rest of the cheese, and bake at 200°C (180°C fan) for 30–35 minutes — until the top is golden and the edges are bubbling up.
Common Mistakes and How to Dodge Them
Why is my beef chewy?
You probably rushed the simmer. It really does need the full hour-and-a-bit for the meat to break down properly.
My topping’s soggy!
Make sure your stew’s thick before adding the topping — if it’s too wet, the crumble will steam instead of crisp.
Not enough spice?
Taste and tweak! Some like it hot — feel free to chuck in a fresh chilli or a dash of hot sauce if it needs a kick.
Storage and Reheating
Fridge:
Cool it fully, then pop it in a container and refrigerate for up to 3 days.
Freezer:
Crumble freezes well! Just portion it out, freeze for up to 2 months, and thaw overnight in the fridge.
To Reheat:
Oven: 180°C covered in foil, about 20–25 mins.
Microwave: Medium power, 2–3 minutes per portion.
Keep an eye so the topping doesn’t go rubbery!
Frequently Asked Questions
Can I use mince instead of diced beef?
Absolutely — it’ll be more like a chilli cottage pie. Just brown it well and reduce the simmer time a little.
Can I make it veggie?
Yep! Swap the beef for a chunky veg mix — aubergine, mushrooms, maybe even lentils.
What can I serve with this?
Crusty bread for scooping, sour cream on top, maybe a green salad if you’re pretending to be healthy.
Nutrition Facts (Per Serving):
Calories: 598
Fat: 24g
Carbs: 23g
Protein: 37g
Sodium: 726mg
Sugar: 6.6g
Fibre: 4.2g
More Hairy Bikers Recipe:
- Hairy Bikers Indonesian Pork Stew
- Hairy Bikers Gammon Orange Juice
- Hairy Bikers Pulled Pork Slow Cooker
Hairy Bikers Chilli Beef Crumble Recipe
Description
A rich, deeply spiced chilli-beef stew topped with a cheesy cornmeal crumble — pure comfort in every bite.
Ingredients
For the crumble topping:
Instructions
- Brown beef in hot oil, set aside.
- Fry bacon, onions, pepper till soft.
- Add spices, purée, cocoa and sugar — stir into a paste.
- Pour in stout and stock, add beans and beef — simmer 90 mins.
- Mix crumble topping, spread over stew.
- Sprinkle cheese, bake until golden and bubbling.
Notes
- Brown meat in batches — don’t crowd the pan.
- Let the stew thicken before adding the topping.
- Preheat your oven — it really matters here.
- You can freeze portions for lazy day dinners.