This delicious Hairy Bikers Chilli Beef Crumble is a hearty and satisfying meal that’s both easy and nutritious. Packed with tender beef, smoky bacon, and a rich, spiced sauce, it’s topped with a crispy, cheesy crust. Perfect for using up pantry staples and sure to please everyone at the table!
Ingredients Needed
For the filling:
- 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 is ideal)
- 200ml beef stock
- 2 × 400g cans of red kidney or pinto beans
- Salt and black pepper
For the crust:
- 175g plain flour
- 175g medium/coarse cornmeal
- 1 tsp baking powder
- 175g butter
- 75g buttermilk
- 100g sweetcorn
- 100g Cheddar cheese, grated
How To Make Chilli Beef Crumble Recipe
- Sear the beef: Heat half the oil or lard in a large flameproof casserole dish. Season the beef with salt and pepper, then sear it in batches until well browned. Transfer each batch to a plate and set aside.
- Cook the bacon and vegetables: Add the remaining oil or lard to the casserole, then sauté the bacon, onions, and green pepper over medium-high heat until the bacon crisps up and the onions soften. Stir in the herbs, tomato purée, spices, cocoa, and sugar, and cook for a few minutes until a grainy paste forms and the mixture smells rich and spicy.
- Simmer the beef: Pour in the stout and beef stock, stirring to scrape up any sticky bits from the bottom of the casserole. Add the beef back in along with the beans, then season with plenty of salt and pepper. Bring to the boil, reduce the heat, and partially cover. Simmer for 1 to 1½ hours, or until the beef is tender and the sauce has reduced to a thick, gravy-like consistency.
- Prepare the filling for baking: Transfer the beef mixture to an ovenproof dish, removing the bay leaves as you go. If there’s too much liquid, reserve some for serving. Preheat the oven to 200°C (Fan 180°C / Gas 6).
- Make the crust: In a bowl, combine the flour, cornmeal, and baking powder with a pinch of salt. Rub in the butter until the mixture resembles breadcrumbs, then stir in the buttermilk to form a clumpy dough. Add the sweetcorn and half the cheese, then stir again.
- Assemble and bake: Spoon the crust mixture over the beef filling and top with the remaining grated cheese. Bake in the oven for 30-35 minutes, or until the topping is golden brown and the filling is bubbling up underneath.
Recipe Tips
- Sear the beef in batches: To get a nice, rich flavour, make sure to sear the beef in batches. This helps it brown properly and avoids steaming the meat.
- Use a good stout: A chocolate stout adds depth and richness to the sauce. It enhances the flavour, so try not to skip this step.
- Adjust the seasoning to taste: After simmering, taste the sauce and add extra salt, pepper, or even a bit more sugar if needed to balance the flavours.
- Check the consistency of the sauce: If the sauce is too runny after simmering, continue to cook it uncovered for a little longer to thicken it up.
- Use fresh or frozen sweetcorn: For a burst of sweetness, fresh or frozen sweetcorn works best in the crust. Avoid canned corn as it can affect the texture.
How To Store & Reheat Leftovers
- Refrigerate: Put leftovers Chilli Beef Crumble in an airtight container and store it in the fridge for up to 3 days.
- Freeze: Place leftovers Chilli Beef Crumble in a freezer-safe container. Freeze for up to 3 months. Thaw it in the fridge overnight and reheat in the oven until hot.
- Reheating: Reheat leftovers Chilli Beef Crumble in the oven at 180°C for 20 minutes or microwave for 2-3 minutes until piping hot.
Nutrition Facts
Serving Size: 1 serving (approximately 1/8 of the recipe)
- Calories: 247 kcal
- Total Fat: 6.9 g
- Saturated Fat: 3.1 g
- Sodium: 1.68 g
- Total Carbohydrate: 31 g
- Protein: 17.5 g
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Hairy Bikers Chilli Beef Crumble Recipe
Description
This easy Hairy Bikers Cottage Pie is a comforting, hearty meal that’s perfect for any day of the week. With a rich, creamy mashed potato topping and a flavour-packed beef filling, it’s simple to make and can be customised with everyday ingredients. Serve it hot for a cosy dinner everyone will love!
Ingredients
For the crust:
For the crust:
Instructions
- Sear the beef: Heat half the oil or lard in a large flameproof casserole dish. Season the beef with salt and pepper, then sear it in batches until well browned. Transfer each batch to a plate and set aside.
- Cook the bacon and vegetables: Add the remaining oil or lard to the casserole, then sauté the bacon, onions, and green pepper over medium-high heat until the bacon crisps up and the onions soften. Stir in the herbs, tomato purée, spices, cocoa, and sugar, and cook for a few minutes until a grainy paste forms and the mixture smells rich and spicy.
- Simmer the beef: Pour in the stout and beef stock, stirring to scrape up any sticky bits from the bottom of the casserole. Add the beef back in along with the beans, then season with plenty of salt and pepper. Bring to the boil, reduce the heat, and partially cover. Simmer for 1 to 1½ hours, or until the beef is tender and the sauce has reduced to a thick, gravy-like consistency.
- Prepare the filling for baking: Transfer the beef mixture to an ovenproof dish, removing the bay leaves as you go. If there’s too much liquid, reserve some for serving. Preheat the oven to 200°C (Fan 180°C / Gas 6).
- Make the crust: In a bowl, combine the flour, cornmeal, and baking powder with a pinch of salt. Rub in the butter until the mixture resembles breadcrumbs, then stir in the buttermilk to form a clumpy dough. Add the sweetcorn and half the cheese, then stir again.
- Assemble and bake: Spoon the crust mixture over the beef filling and top with the remaining grated cheese. Bake in the oven for 30-35 minutes, or until the topping is golden brown and the filling is bubbling up underneath.
Notes
- Sear the beef in batches: To get a nice, rich flavour, make sure to sear the beef in batches. This helps it brown properly and avoids steaming the meat.
- Use a good stout: A chocolate stout adds depth and richness to the sauce. It enhances the flavour, so try not to skip this step.
- Adjust the seasoning to taste: After simmering, taste the sauce and add extra salt, pepper, or even a bit more sugar if needed to balance the flavours.
- Check the consistency of the sauce: If the sauce is too runny after simmering, continue to cook it uncovered for a little longer to thicken it up.
- Use fresh or frozen sweetcorn: For a burst of sweetness, fresh or frozen sweetcorn works best in the crust. Avoid canned corn as it can affect the texture.
Hairy Bikers Chilli Beef Crumble Recipe