Mexican Chilli

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  Mexican Chilli


Mexican Chilli

Serves 4 


  • ½ tablesp. oil
  • 450g minced beef or lamb
  • 1-2 onions, chopped
  • 2-3 cloves garlic, crushed
  • ½ teasp. chilli powder
  • ½ teasp. ground cumin
  • 400g tin tomatoes
  • 125ml beef stock or water
  • Salt and black pepper
  • 400g can of red kidney beans

To Cook

Heat the oil in a large frying pan. Add the meat and brown well. Add the onion and garlic and cook 2-3 minutes. Add the chilli powder, cumin, tomatoes and stock. Stir well. Season and bring to the boil. Cook gently for 35 minutes, stirring occasionally. Add the beans and cook for a further 15 minutes. Serve with rice or tortillas and add salsas and toppings for extra flavour and variety.

Salsas and Toppings:
  • Soured Cream
  • Finely diced red onion or shallot
  • Diced red pepper and mango mixed with a little olive oil
  • Chopped tomato, scallions, chilli mixed with coriander, lemon, olive oil and seasoning
  • Avocado mashed with a little soured cream and olive oil