Chilli made with leftover roast beef

Course Main Course
Cuisine Mexican
Servings 4 people


  • 300 g Leftover roast beef, cut into 1 cm cubes
  • 1 Onion
  • 3 cloves Garlic, finely chopped
  • 1 Bell pepper, chopped
  • 2 Cans plum tomatoes
  • 1 Can of Kidney Beans
  • 150 ml Left over gravy or beef stock
  • 1 Fresh chilli, finely chopped
  • 2 heaped tsp Dried oregano
  • 1 tsp Smoked paprika
  • 2 tsp Cumin
  • 3 TSP Coco powder
  • Big squeeze tomato puree
  • Plenty of black pepper and salt to taste
  • 1 tbsp Cooking oil


  1. Add the cooking oil, onions and garlic to the pan and fry gently until the onions soften.

  2. Add the Chilli and cook for 1 minute.

  3. Add the cumin, cocoa powder, smoked paprika and oregano. Stir to coat the onions and warm the spices through.

  4. Stir in the leftover beef, followed by the pepper.  Cook for 1 minute.

  5. Add the tomatoes, puree and gravy. Bring to a steady simmer.  Season with salt and pepper.

  6. Add the kidney beans and cook for about 20 minutes until the beef is soft.

  7. Serve with rice and corn chips.