Easy Chilli Beef. This tasty chilli beef slow-cooks tender steak with tomatoes, onions, zucchini, beans, mushrooms, and spice mix into a warm, hearty meal. Shred the meat for easy eating. Mild and kid-friendly, or spice it up! Serve in soft wraps with fresh toppings or over rice—perfect family dinner in a cozy bowl.
Servings: 6
Prep Time: 20 minutes
Cook Time: 8 hours
Total Time: 8 hours 20 minutes
Ingredients
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600g oyster blade steak
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1 tin diced tomatoes
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2 onions, chopped up
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1 zucchini, grated
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400g tin red kidney beans, drained and rinsed (or use “mexi-beans” for extra kick)
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200g mushrooms, sliced
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1/4 cup boiling water
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1 sachet chilli beef seasoning
To serve:
Flat bread, lettuce, carrot, cheese, salsa, and sour cream
OR rice, cheese, corn, salsa, and sour cream
Easy Chilli Beef: Directions
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Brown the onions and steak in a pan (you can skip this if you want).
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Put in all other ingredients. Cook on low in your slow cooker for 8 hours (time might change a bit based on your cooker).
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After 6 hours, take out the steak. Pull it apart with two forks to shred it, then put it back in.
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Serve on flat bread with lettuce, grated carrot, grated cheese, salsa, and sour cream. Roll it up or fold like a taco.
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It’s super good on rice too, with grated cheese, corn, salsa, and sour cream (add corn chips on the side!).
Notes
This recipe is pretty mild with kidney beans. For more spice, try Mexican beans or double up on the chilli beef seasoning sachets.