Food & Wine
Chilli beef with beans
As the weather starts to cool, we can’t think of anything tastier than a bowl of chilli beef with beans, a hearty, spicy mince favourite with a twist.
Ingredients:
- 80ml vegetable oil
- 1.4kg lean beef mince
- 4 brown onions, finely chopped
- 4 garlic cloves, finely chopped
- 2 red capsicums, halved, deseeded, cut into 1cm pieces
- 2 teaspoons chilli powder
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 90g tomato paste
- 2 x 420g cans red kidney beans, rinsed, drained
- 2 x 400g cans diced tomatoes
Method:
- To begin, heat one teaspoon of oil in a stockpot of casserole dish over a medium-high heat.
- Add one-third of the mince, stirring with a wooden spoon to break up lumps.
- Cook for roughly five minutes, or until the mince starts to change colour.
- Transfer to a large bowel and repeat (in two batches) with oil and remaining mince.
- Heat remaining oil in same stockpot/dish.
- Add onion, garlic and capsicum and cook, stirring, for about four minute or until soft.
- Add chilli, oregano, cumin and coriander and cook, stirring, for one minute.
- Stir in mince, tomato paste, kidney beans and tomato.
- Bring to the boil, then reduce heat to medium-low.
- Cook, stirring every now and then, for about 20 minutes until the liquid evaporates.
- Season the chilli with salt and pepper and serve.
Related links:
Black bean chilli with corn fritters
Spiced pork cutlets with charred persimmons