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Mexican Mushroom Blend Chilli

4 people
50 min

Ingredients

For the chilli:

  • 250g chestnut mushrooms, finely diced by hand or in a food processor
  • 400g minced beef
  • Olive oil
  • 1 onion, roughly chopped
  • 1 green pepper, roughly chopped
  • 2 tbsp cumin powder
  • 1 tbsp chilli powder
  • 1 small bottle of lager
  • 1 tbsp tomato purée
  • 4 tbsp barbecue sauce
  • 50g dark chocolate
  • 400g tin of red kidney beans

To serve:

  • Cooked rice
  • Fresh coriander leaves, chopped
  • Cheddar cheese, grated
  • Tortilla chips
Main

For the chilli:

  • 250g chestnut mushrooms, finely diced by hand or in a food processor
  • 400g minced beef
  • Olive oil
  • 1 onion, roughly chopped
  • 1 green pepper, roughly chopped
  • 2 tbsp cumin powder
  • 1 tbsp chilli powder
  • 1 small bottle of lager
  • 1 tbsp tomato purée
  • 4 tbsp barbecue sauce
  • 50g dark chocolate
  • 400g tin of red kidney beans
Side

To serve:

  • Cooked rice
  • Fresh coriander leaves, chopped
  • Cheddar cheese, grated
  • Tortilla chips

Method

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Heat a saucepan with a little olive oil. Gently sauté the onion and green pepper until they start to soften.

Add the mince and mushrooms and stir well. Turn the heat up and cook for a few minutes before adding the spices.

Pour in the lager and bring to the boil. Stir in the tomato purée and cook for a minute or 2.

Reduce the heat to a simmer, adding the barbecue sauce and dark chocolate. Stir well and leave to simmer for 20 minutes, until thickened.

With 5 minutes remaining, add the kidney beans. Taste and adjust the seasoning.

Serve with tortilla chips, fresh coriander and a good sprinkle of grated cheddar.

 TIP: If you want a smokier mince, add 1 tbsp of paprika into the meat and mushroom mix before cooking

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Method

Copy Text

Heat a saucepan with a little olive oil. Gently sauté the onion and green pepper until they start to soften.

Add the mince and mushrooms and stir well. Turn the heat up and cook for a few minutes before adding the spices.

Pour in the lager and bring to the boil. Stir in the tomato purée and cook for a minute or 2.

Reduce the heat to a simmer, adding the barbecue sauce and dark chocolate. Stir well and leave to simmer for 20 minutes, until thickened.

With 5 minutes remaining, add the kidney beans. Taste and adjust the seasoning.

Serve with tortilla chips, fresh coriander and a good sprinkle of grated cheddar.

 TIP: If you want a smokier mince, add 1 tbsp of paprika into the meat and mushroom mix before cooking