Easy Minced Beef Chilli
Looking for a delicious family meal, then try this easy minced beef chilli recipe. The minced beef is cooked in a rich chilli sauce, with medium chilli heat that can be easily adapted depending on your own tastes.
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Servings: 8
Calories: 437kcal
Equipment
- Sharp knife
- Cutting board
- Dutch oven or similar large pan
- measuring spoons
Ingredients
- 1 kg 80-85% lean minced beef
- 2 tablespoon olive oil
- 2 medium onions (chopped)
- 5-6 cloves garlic (crushed)
- 2 red chillies (chopped)
- 2 red peppers (deseeded and chopped)
- 1 tablespoon smoked paprika
- 1 tablespoon ground cumin
- 1 teaspoon chilli flakes
- 2 teaspoon sea salt
- 2 teaspoon black pepper
- 800 g can kidney beans in chilli sauce (2 x 400g/14 oz cans) (do not drain, the chilli sauce should be added with the beans)
- 400 g can plum tomatoes (1 x 400g/14oz can)
- 2 Knorr rich beef stock pot
- 150 ml water
- 1 tablespoon Worcestershire sauce
- 2 tablespoon tomato ketchup
Instructions
- Place a large saucepan or Dutch oven over medium-high heat on the stove. Add the minced beef in batches, cooking and breaking down the beef until it is browned all over. Remove from the pan and set aside.
- Tip: When browning minced beef, work in batches to get colour on the beef. It is the colour on the beef that adds flavour to the finished dish. Don't overcrowd the pan or the beef will just steam.
- Add the olive oil to the pan, over medium heat, place the onions in the pan and sauté gently for 5 minutes, taking care not to burn the onions. Then add the garlic, chilli and red pepper and continue to sauté for a further minute.
- Add the smoked paprika, cumin, chilli flakes, salt and black pepper, to the vegetables and fry gently for 2 minutes to release the flavour from the spices.
- Now add the remaining ingredients to the pan and mix well. Bring to a boil, then turn the heat down to medium low and allow to bubble away gently. Stir from time to time to stop the chilli from sticking to the bottom of the pan.
- If the dish looks like it is drying out add a little water to loosen the sauce.
- Cook for 1 hour then take the beef chilli off the heat. Serve immediately or place a lid on the pan and once completely cooled store in the refrigerator until ready to serve.
Notes
I like to serve beef chilli with steamed white rice, tortilla chips, guacamole, tomato salsa and sour cream.
Leftover chilli makes a great addition to quesadillas, along with some grated cheese and pickled sliced jalapeno peppers.
Adjust the heat in this chilli, by increasing or decreasing the amount of chillies in the dish. I often serve chilli with a bottle of Tabasco chilli sauce, so those who like their chilli extra spicy can add a to their taste.
As with many spiced dishes this beef chilli benefits from sitting overnight to allow the flavours to develop, making it ideal for make ahead meal prep.
Nutrition Facts
Easy Minced Beef Chilli
Amount Per Serving
Calories 437
Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 6g38%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 8g
Cholesterol 81mg27%
Sodium 1054mg46%
Potassium 1183mg34%
Carbohydrates 36g12%
Fiber 11g46%
Sugar 7g8%
Protein 36g72%
Vitamin A 1693IU34%
Vitamin C 63mg76%
Calcium 95mg10%
Iron 8mg44%
* Percent Daily Values are based on a 2000 calorie diet.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •
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