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Billy Campbell - Executive Chef, Thistle Glasgow

Rossdhu Chilli Beef

This is delicious served with guacamole, sour cream and tacos, or in griddled tortilla wraps...


  • 500g rump of beef, chopped into small dice
  • 5 tsp oil
  • 2 medium onions, diced
  • 2 large chillies, diced with the seeds in (or more, to taste)
  • 4 large garlic cloves, chopped
  • 225g tinned chopped plum tomatoes 5 tsp tomato purée
  • Maldon sea salt
  • 1½ tsp ground cumin
  • chopped fresh coriander, to garnish

Serves 4

Rossdhu Chilli Beef

Put the oil in a large saucepan over a medium to high heat. Add the beef, diced onions, chillies and garlic and sweat them together. Drain off any excess fat if a lot comes off the beef. Drain the chopped tomatoes, but reserve the juice. Then add the chopped tomatoes and tomato purée to the pan, and a pinch of Maldon salt. Continue cooking for 10 minutes; if there’s any sign of it catching, add a little of the juice from the tomatoes. Add the cumin and cook for a further 10–20 minutes, or until the beef is tender. Put it in a serving bowl, check the seasoning and top with some coriander.

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