This is a super easy beef chilli dish. There’s a slight twist with some of the herbs and spices from a traditional beef chilli, but on this occasion I was making the most out of what I had.
I never used to eat Beef Chilli up until a couple of years ago. I bought a Sainsbury’s hot take away chilli once. Put it in some wraps with mint yoghurt sauce and loved it! I was always put off by the kidney beans in beef chilli. More of a texture issue than taste, however I seem to have over come that now. Given Mexican is probably my favourite cuisine, I’m glad I like beef chilli. You can be cook this recipe without Kidney Beans, if they’re not for you.
This is an easier, and much quicker than some of the other recipes you have online. Beef Chilli can be slow cooked for a few hours. This is a simple version that’s just as good. It’s easy to add to wraps, Jacket Potatoes, or even Taco’s. Well they’re a few of my favourites anyway.
This will usually keep in the fridge for up to 4-5 days. Or stick it in your freezer for up to 6 months.
Ingredients you’ll need:
- 400g Ground minced Beef
- 400g Kidney beans (tin)
- Dollop of Soured cream
- 400g Tinned tomatoes
- 2 Garlic cloves
- 1 Red Onion
- 1 Tsp Chilli Powder
- Few sprigs fresh dill
- 1 Tbsp Tomato Puree
- 1 Tsp Oregano
- 1 Tsp Paprika
- 1 Tsp Cumin
- 200 ml Beef Stock
- Spring onion (&or) Grated Cheese (to serve)
- Crushed Tortilla chips (if you wish for a little crunch!)
How to make Beef Chilli:
- In a large pan, heat on a medium heat and fry off the chopped onions. Cook for around 5 minutes, until soft.
- Add garlic, chilli, paprika, cumin and dill. Stir for a couple of minutes on a low heat
- Add the minced beef, and cook the meat until it is browned.
- Now chuck in the beef stock, and chopped tomatoes. Stir for a further 2 minutes. Add sugar and oregano and a squeeze of tomato puree if needed. Season well.
- Simmer for 20 minutes, then add the drained kidney beans. Cook for a further 5 minutes
- Taste the chilli, and add further seasoning or spice if needed.
- Serve with a handful of grated cheese, a dollop of soured cream, and chopped dill to serve
This is an easy recipe that tastes great. I usually cook this for myself, and leave the remains in the fridge after cooling. A few days later I’ll use the mince for jacket potatoes, nachos, tacos. Just add extra cheese!
Thanks for checking out the recipe. Please feel free to share or please do get in touch if you have any questions.
Do check out my Cheesy Beef Quesadillas whilst you’re here.
Thanks for reading.