- 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
- 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
Mexican Chilli
4 people
1 h
Nutrition per serving
-
kcal557kcal
-
protein34g
-
iron6.3mg
-
carbs67g
Ingredients
Main
- 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
- 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
Method
Copy TextHeat 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.
The Quality Mark & You
Learn moreMethod
Copy TextHeat 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.
Serving Suggestions
Serve with rice or tortillas and add salsas and toppings for extra flavour and variety.
