Bord Bia - Irish Food Board

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Mexican Beef Chilli

Keep it simple with this one-pot wonder.  A really cosy, healthy beef recipe that’s easy to cook with very little washing up afterwards!

Mexican Beef Chilli

Ingredients

Serves 4
  • ½ tbsp. oil
  • 450g (1 lb) minced beef or lamb
  • 1-2 onions, chopped
  • 2-3 cloves garlic, crushed
  • ½ teasp. chilli powder
  • ½ teasp. ground cumin
  • 400g (14 oz) tin tomatoes
  • 125ml (¼ pt) beef stock or water
  • Salt and black pepper
  • 400g (14 oz) can of red kidney beans

Method

Heat the oil in a large frying pan. Add the meat and brown well. Add the onion and garlic and cook 2-3 minutes. Add the chilli powder, cumin, tomatoes and stock. Stir well. Season and bring to the boil. Cook gently for 35 minutes, stirring occasionally. Add the beans and cook for a further 15 minutes. Serve with rice or tortillas and add salsas and toppings for extra flavour and variety..

Serving Suggestions

  • Soured Cream
  • Finely diced red onion or shallot
  • Diced red pepper and mango mixed with a little olive oil
  • Chopped tomato, scallions, chilli mixed with coriander, lemon, oil and seasoning
  • Avocado mashed with a little soured cream and olive oil