Speedy Chilli Beef with Beans
A speedy chilli beef and beans perfect for weeknights! This mild chilli packs a punch with it's great flavours, but won't burn your mouth!
Ingredients
- 500g beef mince
- 1 tbsp olive oil
- 1 brown onion, diced
- 1 cup mixed peppers, sliced
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 400g can diced tomatoes
- 400g can kidney beans, drained and rinsed
- 1/2 tsp dried chilli flakes
- 2 tsps paprika
- 1/2 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 1 beef stock pot
- Juice of half a lemon
- 1/2 tsp lime juice
Instructions
- In a large pot over medium heat, cook onion and peppers in oil for ten minutes, or until onion is soft and starting to colour.
- Add garlic and cook an additional 2 minutes or until fragrant.
- Increase heat to medium-high and add beef mince to onions and peppers. Cook for approximately 10 minutes or until mince is thoroughly browned. Add tomato paste and stir through.
- Next, add tomatoes, chilli flakes, paprika, cumin, coriander, oregano, stockpot and lemon juice and mix through.
- Reduce heat to low, and simmer for 20-30 minutes or until tomatoes have cooked down and the sauce has thickened.
- Remove from heat and stir through lime juice.
- Serve with coriander rice.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 422Total Fat: 21gSaturated Fat: 7gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 89mgSodium: 419mgCarbohydrates: 26gFiber: 6gSugar: 11gProtein: 33g
Please note, this nutrition information is to be used as a guide only. Nution information isn’t always accurate.
More Beef & Steak recipes
Speedy Chilli Beef & Beans Recipe
I firmly believe that everyone needs a quick and easy chilli beef and beans recipe in his or her recipe box. Today it’s my absolute joy to share with you my personal favourite!
This is my chilli beef and beans I’ve been cooking for more than 20 years.
When I was a teenager, my family discovered I had a talent for spice. Given how frequently we enjoyed Tex Mex and Mexican cuisine for dinner, I soon became the provider of all things spicy.
I had my secret ingredients, you see!
Thankfully I’m not so secretive with my special ingredients. I’m actually happy to be sharing my super easy, super speedy chilli beef and beans recipe with you today.
And once you discover my secret ingredient, you’ll wonder why you hadn’t thought of it yourself!
Shh! It’s a secret…
This chilli and beans recipe uses mince so it doesn’t take long to prepare, and is perfect for weeknight dinners. Served with a side of coriander rice, and a fat dollop of crème fraiche, and you have a spicy, delicious feast that even the fussiest of eaters will enjoy.
In fact, you could even serve this with a hearty slice of Sizzler toast. If you have that secret recipe too (I do!).
Though I don’t feel that this chilli deserves a place only on the dinner table during the week. I have served this at dinner parties also and received just as much enthusiasm for it.
When it comes to chilli, I must confess I am not one for too much heat or spiciness. Give me a gentle warmth, cut through with the acidity of citrus, the sweetness of sweet corn, and the refreshing flavours of crème fraiche, and I’m there.
Chilli so hot you can’t taste the actual chilli? I’m sorry, but I simply don’t see the point! I want flavour, and I want to thoroughly enjoy the flavour – especially when it tastes this good!
Let’s talk Ingredients…
Beef mince: I always use less than 5% fat beef mince. This is just enough fat to give the beef flavour, but not enough to drown your meal in the rendered fat. It may be a little bit more expensive than the fattier version, but it is worth it.
Kidney beans: Kidney beans are a slow process to prepare from scratch, so I always use tinned kidney beans in my cooking. It is a faster option, and also a lot safer!
Lemon and Lime juice: Although only used in small amounts, these are my secret to a fantastic chilli. These are the last and final step to this recipe, and should only be stirred through the chilli once the chilli is fully cooked and almost ready to serve – any sooner and you lose that fresh, citrus flavour.
Crème Fraiche: Very similar to sour cream, you can use either for this recipe depending on your preference, or availability.
I can taste that from here yummmmmm ?