Prep
15 min
15 min
Cook
40 min
40 min
Total
55 min
55 min
Yield
4 servings
4 servings
Category
Dinner
Dinner
Cuisine
Tex-Mex
Tex-Mex
This easy beef chilli combines browned beef mince with kidney beans, tomatoes, red pepper and warming spices for a hearty dinner that is simple enough for a weeknight.
It is particularly useful for batch cooking because the flavour gets even better after resting. Serve it with rice, jacket potatoes or tortilla chips, with grated Cheddar and soured cream if you like.
For a ski holiday or winter self-catering trip, make the chilli ahead and reheat it when you get back. It is filling, inexpensive and easy to scale up for a larger group.
Ingredients
- 1 tbsp vegetable oil
- 500g beef mince
- 1 large onion finely chopped
- 2 garlic cloves crushed
- 1 red pepper deseeded and diced
- 2 tsp chilli powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 2 tbsp tomato purée
- 1 x 400g tin chopped tomatoes
- 200ml beef stock
- 1 x 400g tin kidney beans drained and rinsed
- Fine salt, to taste
- Freshly ground black pepper, to taste
- Grated Cheddar, to serve (optional)
- Soured cream, to serve (optional)
Method
- Heat the vegetable oil in a large saucepan or deep frying pan over a medium-high heat.
- Add the beef mince and cook for 6 to 8 minutes, breaking it up with a wooden spoon, until browned all over.
- Add the onion and cook for 5 minutes until softened. Stir in the garlic and red pepper and cook for another 3 minutes.
- Add the chilli powder, cumin, smoked paprika and oregano. Stir for 1 minute until fragrant.
- Stir in the tomato purée, then add the chopped tomatoes and beef stock.
- Bring to a gentle simmer, reduce the heat and cook uncovered for 20 minutes, stirring occasionally.
- Stir in the kidney beans and simmer for another 10 minutes until the sauce is thick and rich.
- Season with salt and black pepper. Serve hot with rice, jacket potatoes or tortilla chips, adding grated Cheddar and soured cream if using.