Beany chilli with rump steak

For a hearty meal try Mike Robinson's seriously spicy double bean chilli and stripped steak, flavoured with dark chocolate!
By Mike Robinson
Beany chilli with rump steak
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 20 minutes
  • Effort: easy


For the steak

  • 2 tbsp vegetable oil
  • 1 red peppers, sliced
  • 1 clove garlic, chopped
  • 1 red onions, sliced
  • 2 red chillies, chopped
  • 200 g rump steaks, cut into strips
  • 1 tsp chilli powder

For the beany chilli

  • 400 g tinned kidney beans, drained
  • 400 g flageolet beans, drained
  • 400 g canned chopped tomatoes
  • 1 jars tomato sauce
  • 1 pinches black pepper
  • 50 g dark chocolate
  • 200 ml soured cream
  • 4 flour tortillas


1. Heat a heavy-based saucepan until hot, add in 1 tablespoon of vegetable oil , then the red pepper, garlic, red onion and chilli. Fry until softened, then remove from the pan. 2. Add in the remaining oil and heat through. Add in the steak and fry until browned on all sides. Sprinkle over the chilli powder. 3. Return the fried vegetables to the pan and add in the kidney and flageolet beans. Mix well and add the tomatoes and pasta sauce. 4. Simmer for 15 minutes, then season with salt and freshly ground pepper and mix in the chocolate until melted. Serve in bowls with soured cream and tortilla wraps.

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