Description
A hearty and spicy beef chilli made with minced beef, beans, and a rich tomato base, perfect for chilly evenings.
Ingredients
Scale
- 2 tsp Sunflower oil
- 750 g Beef mince
- 1 Onion (Peeled and finely chopped)
- 3 cloves Garlic (Peeled and crushed)
- 2 tsp Mild chilli powder
- 1 tbsp Smoked paprika
- 1 tbsp Ground cumin
- 1 tbsp Dark brown sugar
- 800 g Chopped tomatoes
- 2 tbsp Tomato puree
- 800 g Kidney beans (Drained and rinsed)
- 2 Red peppers (Chopped into 3cm pieces)
- 300 ml Hot beef stock
- 25 g Dark chocolate (Approx 1 square)
- Sea salt and freshly ground black pepper
Instructions
- Heat the oil in a large, deep pan or saucepan over a medium heat. Add the mince, and fry for 5-10 mins, or until browned all over. Use a wooden spoon to break up the chunks as you go.
- Reduce the heat to medium low and add the onion, garlic, chilli powder, paprika, cumin, brown sugar and plenty of salt and pepper.
- Cook gently for a further 10 minutes, stirring frequently so the spices are toasted in the pan. Stir and reduce the heat if the mixture starts to ‘catch’ on the bottom of the pan.
- Add the tomatoes, tomato puree, kidney beans, red peppers and beef stock, stirring well, pop a lid on the pan.
- Simmer gently for 45 minutes.
- Remove from the heat, stir through the chocolate until it’s melted. Check for seasonings. If it’s not spicy enough add more chilli powder to taste.
Notes
- Serve with rice or crusty bread for a complete meal.
- This recipe can be adjusted for spice preference by increasing or decreasing the chilli powder.
- Leftovers can be stored in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 32 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 12 g
- Protein: 36 g
- Cholesterol: 80 mg