Gluten & Dairy Free Beef Chilli with Rice, Flatbread & Yoghurt Dip

serves / makes 4
100 prep time
100 mins cooking time


This beef chilli is great made up in big batches and frozen for a quick dinner at a future date. Feel free to add kidney beans, I left them out as I’m not a huge fan.


For the beef chilli:

  • 1 teaspoon chilli paste
  • 3 teaspoons ground cumin
  • 2 teaspoons oregano
  • 1 teaspoon cinnamon
  • 1 teaspoon thyme
  • 1 teaspoon ground coriander
  • 2 garlic cloves, minced
  • 500g braising beef chunks
  • 2 onions, diced
  • 800g chopped tomatoes
  • 430ml beef stock
  • 200g brown rice
  • 100g dairy free natural yoghurt

For the flatbread:

  • 225g gluten free wholemeal bread flour
  • 1 teaspoon xanthan gum
  • 7g dried active yeast
  • 1/2 teaspoon salt
  • 150ml water, warmed in the microwave for 30 seconds
  • 2 tablespoons olive oil


For the Beef Chilli:

  • In a large pan add the beef, chilli paste, cumin, oregano, cinnamon, thyme, coriander, garlic and a drizzle of olive oil
  • Brown the beef for about 5 minutes
  • Add the onion and cook for a further five minutes
  • Pour in the chopped tomatoes and beef stock
  • Cover the pan and cook on a low heat for an hour
  • Remove the lid and turn up the heat until it is simmering gently
  • Cook until the sauce has reduced and is thick, about 40 minutes
  • Serve with boiled brown rice, natural yoghurt with a sprinkle of paprika and a wholemeal flatbread (directions below)


For the Flatbread:

  • Add all the ingredients into a bowl and mix to form a ball
  • Either beat with an electric dough hook for 5 minutes or knead by hand on a floured surface
  • Leave in a warm place to rise for an hour
  • Knead for another minute
  • Divide the dough into six pieces
  • Roll out until about 6″ long and 5mm thick
  • Leave to rise for about 20 minutes
  • Heat up the oven to 230 oC
  • Bake the flatbreads for about 5 minutes

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