Hairy Bikers Chilli Beef Crumble is made of stewed beef, bacon, onions, peppers, spices, stout, and beans, topped with a cheesy cornmeal crust. It serves 6 and takes about 2 hours to prepare and cook, offering a hearty, flavorful meal.
More Hairy Bikers Recipe:
- Hairy Bikers Indonesian Pork Stew
- Hairy Bikers Gammon Orange Juice
- Hairy Bikers Pulled Pork Slow Cooker
💗 Why You’ll Love This Chilli Beef Crumble Recipe:
- Deep, Complex Flavors: The combination of stout, spices, and cocoa powder creates a rich and deep flavor profile that’s both unique and satisfying.
- Hearty and Filling: With beef, bacon, and beans, this dish is incredibly hearty and makes for a filling meal that’s perfect for satisfying big appetites.
- Interesting Texture: The crumble topping adds a delightful contrast to the tender beef below, with its crispy and cheesy texture offering a pleasant variation.
- Comforting: Like all good comfort food, this chili beef crumble warms you from the inside out, making it perfect for cooler evenings or when you need a culinary hug.
- Crowd-Pleaser: This dish is a hit at gatherings, potlucks, and family dinners, pleasing a wide range of palates with its familiar yet distinct flavors.
❓ What Is Hairy Bikers Chilli Beef Crumble Recipe?
Hairy Bikers Chilli Beef Crumble Recipe is a savory, hearty dish featuring tender beef and bacon stewed with onions, peppers, and beans in a rich, spiced sauce, topped with a cheesy cornmeal crumble for a satisfying crunch.
🥩 Hairy Bikers Chilli Beef Crumble 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 is recommended)
- 200ml beef stock
- 2 × 400g cans of red kidney or pinto beans
- Salt and black pepper to taste
🍲 How To Make Hairy Bikers Chilli Beef Crumble
- In a big casserole dish that won’t catch fire, heat half of the oil or lard. To get a nice brown color on the meat, season it with salt and pepper and sear it. You may need to do this in at least two batches. Place each batch on a plate and set them away.
- Put the bacon, onions, and green pepper in the casserole dish. Then add the rest of the oil or fat. Put the pan on medium-high heat and cook the onion and bacon for a few minutes until the onion turns color.
- Then add the herbs, tomato purée, spices, cocoa, and sugar. As you stir the veggies for a few minutes, a grainy paste will form around them. The mixture will smell rich, slightly caramelized, and spicy.
- Pour the stout and stock into the baking dish. Deglaze the bottom by scraping it clean of any sticky bits. Back the beef into the dish and add the beans. Season with a lot of salt and pepper. Once it starts to boil, turn down the heat and put a lid over part of the dish.
- Let it cook on low heat for an hour to an hour and a half, or until the beef is soft and the sauce has thickened into a tasty gravy.
- Move the filling to a dish that can go in the oven, and when you find the bay leaves, take them out. You can add more of the cooking liquid at the table if it seems like there is too much. Warm the oven up to 200°C/Fan 180°C/Gas 6.
- Put a lot of salt, flour, cornmeal, and baking powder in a bowl. This is how you make the crust. Rub the butter into the flour, then stir in the buttermilk. The dough should start to stick together a bit.
- Add the corn and half of the cheese and mix well. Add the mix to the filling, and then add the rest of the chopped cheese on top.
- Put it in the oven and bake for 30 to 35 minutes, or until the topping is slightly browned and crisp and the liquid starts to bubble up.
💭 Recipe Tips:
- Season as You Go: Season the meat with salt and pepper before browning, and adjust seasoning again after adding all ingredients. Layering the seasoning helps build more complex flavors.
- Cooking the Vegetables: Sauté the onions and peppers until they’re soft and beginning to caramelize. This brings out their natural sweetness and enhances the overall taste.
- Herbs and Spices: Toast the herbs and spices for a minute with the vegetables to release their flavors before adding the liquid ingredients.
- Deglazing: Use the stout and beef stock to deglaze the pan, scraping up any browned bits from the bottom. These bits are packed with flavor.
- Simmering: Let the stew simmer gently. Rushing this process can make the meat tough and chewy.
- Thickness of the Stew: If the stew is too thick after simmering, you can thin it with a little more beef stock. If it’s too thin, let it simmer with the lid off to reduce and thicken.
🥗 What To Serve Chilli Beef Crumble?
Serve Chilli Beef Crumble with a fresh green salad, steamed vegetables, or crusty bread to soak up the sauce a dollop of sour cream or guacamole complements the flavors nicely.
🎚 How To Store Leftovers Chilli Beef Crumble?
- Refrigerate: Place cooled leftovers Chilli Beef Crumble in an airtight container and store in the refrigerator for up to 3 days.
- Freeze: Freeze leftovers Chilli Beef Crumble portions in freezer-safe containers or bags for up to 2 months. Thaw in the refrigerator before reheating.
🥵 How To Reheat Leftovers Chilli Beef Crumble?
- Oven: Preheat to 350°F (175°C). Place the crumble in an oven-safe dish, cover with foil, and heat for 20-25 minutes or until thoroughly warmed.
- Microwave: Transfer a portion to a microwave-safe dish, cover loosely, and heat on medium power in 1-minute intervals, stirring between, until heated through.
FAQ’S
Can I use ground beef instead of diced beef?
Yes, you can use ground beef for a quicker cooking time and a different texture brown it thoroughly before adding the other ingredients. Keep in mind that the flavor and texture will slightly differ from using diced beef.
How do I know when the Chilli Beef Crumble is done cooking?
The beef should be tender, and the sauce thickened the crumble topping will be golden brown and crisp. If the beef is tender but the topping isn’t browned, you can put it under the broiler for a minute or two.
How can I make the crumble topping crispier?
Ensure your oven is preheated properly and use the upper part of the oven to encourage browning. You can also briefly broil the top at the end of baking, but watch it closely to prevent burning.
Can I add more vegetables to the Chilli Beef Crumble?
Absolutely! Feel free to add carrots, celery, or even sweet potatoes to increase the nutritional value and add more flavor and texture to the dish.
Try More Hairy Bikers Recipe:
Hairy Bikers Chilli Beef Crumble Nutrition Fact
Amount Per Serving
- Calories: 598.1
- Cholesterol:119.3 mg
- Sodium:726.4 mg
- Potassium:619.2 mg
- Total Carbohydrate:22.8 g
- Dietary Fiber:4.2 g
- Sugars:6.6 g
- Protein:37.2 g
- Calcium:4.0 %
- Copper:11.6 %
- Folate:12.8 %
- Iron:23.6 %
Hairy Bikers Chilli Beef Crumble Recipe
Description
Hairy Bikers Chilli Beef Crumble is made of stewed beef, bacon, onions, peppers, spices, stout, and beans, topped with a cheesy cornmeal crust. It serves 6 and takes about 2 hours to prepare and cook, offering a hearty, flavorful meal.
Ingredients
Instructions
- In a big casserole dish that won’t catch fire, heat half of the oil or lard. To get a nice brown color on the meat, season it with salt and pepper and sear it. You may need to do this in at least two batches. Place each batch on a plate and set them away.
- Put the bacon, onions, and green pepper in the casserole dish. Then add the rest of the oil or fat. Put the pan on medium-high heat and cook the onion and bacon for a few minutes until the onion turns color.
- Then add the herbs, tomato purée, spices, cocoa, and sugar. As you stir the veggies for a few minutes, a grainy paste will form around them. The mixture will smell rich, slightly caramelized, and spicy.
- Pour the stout and stock into the baking dish. Deglaze the bottom by scraping it clean of any sticky bits. Back the beef into the dish and add the beans. Season with a lot of salt and pepper. Once it starts to boil, turn down the heat and put a lid over part of the dish.
- Let it cook on low heat for an hour to an hour and a half, or until the beef is soft and the sauce has thickened into a tasty gravy.
- Move the filling to a dish that can go in the oven, and when you find the bay leaves, take them out. You can add more of the cooking liquid at the table if it seems like there is too much. Warm the oven up to 200°C/Fan 180°C/Gas 6.
- Put a lot of salt, flour, cornmeal, and baking powder in a bowl. This is how you make the crust. Rub the butter into the flour, then stir in the buttermilk. The dough should start to stick together a bit.
- Add the corn and half of the cheese and mix well. Add the mix to the filling, and then add the rest of the chopped cheese on top.
- Put it in the oven and bake for 30 to 35 minutes, or until the topping is slightly browned and crisp and the liquid starts to bubble up.
Notes
- Season as You Go: Season the meat with salt and pepper before browning, and adjust seasoning again after adding all ingredients. Layering the seasoning helps build more complex flavors.
- Cooking the Vegetables: Sauté the onions and peppers until they’re soft and beginning to caramelize. This brings out their natural sweetness and enhances the overall taste.
- Herbs and Spices: Toast the herbs and spices for a minute with the vegetables to release their flavors before adding the liquid ingredients.
- Deglazing: Use the stout and beef stock to deglaze the pan, scraping up any browned bits from the bottom. These bits are packed with flavor.
- Simmering: Let the stew simmer gently. Rushing this process can make the meat tough and chewy.
- Thickness of the Stew: If the stew is too thick after simmering, you can thin it with a little more beef stock. If it’s too thin, let it simmer with the lid off to reduce and thicken.
Hairy Bikers Chilli Beef Crumble Recipe