Beef Chilli Recipe | Beef Chilli Dry | How to Make Restaurant Style Beef Chilli

Ingredients

1 kg Beef cut into medium-sized pieces

▢1 teaspoon Turmeric

▢3 tablespoons Oil

▢1 teaspoon Fennel Seeds

▢1 Bayleaf

▢1-inch Cinnamon Stick

▢3-4 Cardamom Pods

▢3-4 Cloves

▢3to 4 Green chilli slit lengthwise

▢3 Onions finely chopped (large)

▢2 tablespoon Ginger Garlic Paste

▢2 Tomatoes finely chopped or pureed (large)

▢1 teaspoon Coriander powder

▢2 Potatoes quartered (optional)

▢1 teaspoon Garam masala

▢1 tablespoon Ghee or Butter

▢1 tablespoon salt

▢1 chilli paste

▢ chilli sauce, tomato Catchup

▢ Lemon juice

Instructions:

1. Add turmeric to the beef and rub it all over. Set aside

2. Heat oil in a pressure cooker (electric or stovetop) and saute fennel seeds, bay leaf, cinnamon, cardamom and cloves for a minute. Add green chilli, onions and ginger garlic paste. Cook this for 7-8 minutes till the onions are translucent. or 2 whistles and let the pressure release naturally.

3. Add tomatoes, coriander powder, (or meat masala) and salt and cook for 5 minutes till the tomatoes break down slightly. Add beef and a cup of water and put the lid on. If using a stovetop pressure cooker, cook on high pressure for 30-40 minutes (5-6 whistles). If using an electric pressure cooker or an instant pot, cook for 25 minutes and let the pressure release naturally.

4. Once the pressure is released, open the lid and switch on the flame again. Add chilli paste 1tsp, hot chilli sauce, and tomato catchup, lemon juice and simmer for another 4-5 minutes. Check and adjust seasoning. Let the chilli dry and rest for 15 minutes before serving.

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