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Speedy Chilli Beef with Beans
Elevate your weeknight dinner with the speedy goodness of Chilli Beef & Beans. Our quick and tasty recipe features seasoned beef cooked to perfection, combined with a variety of beans for a hearty and flavorful dish. It's a delicious and convenient choice for those seeking a speedy yet satisfying meal.
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.
What I Cook With
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 422Total Fat: 21gSaturated Fat: 7gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 89mgSodium: 419mgCarbohydrates: 26gNet Carbohydrates: 0gFiber: 6gSugar: 11gSugar Alcohols: 0gProtein: 33g
Please note, this nutrition information is to be used as a guide only. Nutrition information isn’t always accurate.
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Speedy Chilli Beef & Beans Recipe
An Oldie but a Goodie
Let me tell you, I firmly believe that everyone needs a go-to chilli beef and beans recipe in their back pocket. One that’s quick, packed with flavour, and doesn’t demand a thousand ingredients or half your evening to prepare. Speedy Chilli Beef and Beans is mine – I’ve been making this for more than twenty years now, and it’s one of those dishes that’s stood the test of time, adapting with me through countless kitchens, budgets, and moods. Whether it’s a last-minute dinner or something warm and filling after a long day, it’s always the answer.
Back when I was a teenager, my family cottoned on to my knack for spice. We were big fans of anything remotely Tex Mex, and I slowly became the designated cook for anything with a chilli kick. I had my secret ingredients, of course – nothing too fancy, just a few smart choices that made all the difference. And while I used to keep those close to my chest, I’m much more generous with them these days. This is my speedy chilli beef and beans as it exists now – the one I throw together with muscle memory, without even glancing at a recipe.
It’s one of those weeknight wonders that uses beef mince, meaning it comes together fast, but don’t mistake that for lacking depth. I like to serve it with coriander rice, a hefty dollop of crème fraiche, and if I’m feeling indulgent, a side of Sizzler toast (yes, I know the recipe, and yes, it’s worth it). But it’s also found its way onto my dinner party table a time or two – and I can assure you, it gets just as much love there too.
Embracing Flavour over Fire
I’m going to be completely honest – I’m not one for blow-your-head-off chilli. You know the kind. The ones that are more dare than dinner. I’ve always preferred a gentler approach – warmth that grows with each bite rather than slapping you in the face from the first spoonful. This chilli is full of flavour, but it’s not trying to prove anything. A bit of citrus to lift it, a touch of sweetness to balance things out, and the creamy coolness of crème fraiche on top – that’s the magic.
I’ve had people tell me they don’t usually like chilli but loved this one, and I think that’s down to the balance. The beef is rich and comforting, the beans add heartiness, and the tomatoes pull everything together in a tangy little hug. It’s not overly complicated, and that’s its charm. Every spoonful is satisfying, but it doesn’t weigh you down.
Don’t get me wrong, if you want to add a cheeky splash of hot sauce, go for it! But I promise, once you taste the combination of paprika, cumin, coriander, and citrus – you’ll understand why I don’t bother. It’s not about the heat, it’s about making sure each element gets its moment in the spotlight.
A Midweek Favourite That Doubles as a Party Trick
One of my favourite things about this speedy chilli beef and beans is how incredibly easy it is. Some nights, I’ll eat it in a bowl with nothing but a spoon and a smile. Other nights, I’ll serve it with tortilla chips and pretend it’s a Tex Mex platter. I’ve even piled it onto baked potatoes with cheese and a some fresh tomato salsa when I’ve needed something cosy and filling.
It’s not just for lazy dinners, though. I’ve served this at dinner parties and gatherings, and it’s always been met with enthusiasm. Maybe it’s the comfort of a familiar flavour done well, or maybe it’s the way the spices hit all the right notes. Whatever it is, it works. It’s unfussy, but impressive, casual, but clever. And when time is tight, that’s exactly the kind of recipe you want in your corner.
Also – and I probably shouldn’t admit this – it makes phenomenal leftovers. Let the flavours hang out overnight and you’ll swear it’s even better the next day. That is, of course, if you have any left to save.
Ingredients Breakdown
Each ingredient in this speedy chilli beef and beans recipe has been chosen for a reason – nothing fussy, just solid building blocks that come together in a bowl of comfort. The beef mince is the backbone here, bringing richness and depth without the need for hours of slow cooking. It’s a protein that holds onto flavour and carries the spices beautifully. Then there are the kidney beans, which give the dish its heartiness. They’re creamy, mild, and soaks up everything around them like little flavour sponges.
The tinned tomatoes and tomato paste provide both body and tang, creating that classic chilli base with just the right amount of acidity to cut through the richness. The brown onion and garlic lay the foundation, while the mixed peppers add bursts of sweetness and a pop of colour that make the dish sing. And now the fun bit – the spices. Paprika for smokiness, cumin for earthiness, coriander for that bright citrusy lift, and a touch of oregano to tie it all together with a herbaceous warmth. The chilli flakes? Optional, but I like just a whisper of heat.
A beef stock pot gives the whole thing a deeper, savoury note – it’s what makes this taste like it’s been simmering all day, even when it hasn’t. And finally, the lemon and lime juice right at the end adds that perfect zing. It wakes up the whole dish and stops it from ever feeling heavy. This is flavour-forward cooking with no dead weight.
I can taste that from here yummmmmm ?