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  • 500g Beef Mince
  • 500g Chuck or Braising Steak
  • 1 Red Pepper - Diced
  • 4 Spring Onions - Green ends only, sliced
  • 200g tinned Chickpeas - Rinsed & drained
  • Mug of Coffee (decaf if preferred)
  • 1 tbsp Oil
  • 25g PANTORI Chilli Spice Blend
  • 1 Jar Passata - at least 500g
  • Salt & Pepper to taste
  • 1 Medium Carrot - Grated
  • 1 Stalk of Celery - Finely diced

  • *Ensure the Passatta doesn't contain Onion & Garlic*

    1. Brown the braising steak in a large sauce pan or dutch oven with 2tbsp of oil, at a medium to high heat. Once browned set aside in a bowl.
    2. In the same pan add 2tbsp of oil and all the veg with a good pinch of salt and sweat down for 8 minutes on a medium-heat.
    3. Add the beef mince to the veg and brown, now add the steak and the juices to the pan and stir.
    4. Add in your Pantori spice blend and stir to coat everything. Pour in the mug of coffee and simmer for 5 minutes.
    5. Add the passata and bring to a simmer before putting the lid on, simmer on a low heat for 1.5 hours. Stir occasionally.
    6. Remove the lid, drain and rinse the chickpeas and add into the chilli. Continue to simmer with the lid off for a further 30 minutes or until the meat is completely falling apart.
    7. Season to taste and serve with rice.
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