A warming, spicy chilli beef perfect for winter.
Ingredients
- 1 tsp vegetable oil
- 1 kg beef mince
- 2 brown onion diced medium
- 1 tbs ground cumin
- 1 tbs smoked paprika
- 2 tsp chilli powder
- 400 g canned chopped tomato
- 250 g tomato paste
- 4 cloves garlic crushed
- 1 beef stock cube
- 400 ml water boiling
- 2 fresh jalapeno chilli diced
- 1/4 ghost chilli finely chopped
- 1/4 Carolina reaper chilli finely chopped
- 1 red capsicum diced
- 1 green capsicum diced
- 400 g canned kidney beans drained rinsed
Method
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Step 1Heat large saucepan or stockpot pan with oil. Add onions and cook until soft. Add mince and cook, stirring to break up the lumps, until browned. Sprinkle with cumin and paprika and cook for a few minutes, stirring. Add tomato paste, and cook for 2 minutes,stirring.
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Step 2Add all other ingredients apart the stock, kidney beans and water. Cook for 5 minutes stirring occasionally.
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Step 3Add red kidney beans and stock to the mix, and stir. Reduce heat to a simmer and cook for approximately 1hour or until thick, stirring every so often to prevent burning.
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Step 4Once cooked to desired consistency serve with steamed basmati rice and sour cream or as nachos topping.
Equipment
- large stock pot
- rubber gloves
Recipe Notes
Please wear gloves when chopping chillis and ensure you wash your hands well after. If you can't find ghost chillis or Carolina reapers use 2 habeneros and 1 Thai red chilli.
Recipe Reviews (1)
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