The Best Mexican Chilli Recipe
Mexican chilli with onions and beans. Served with rice, tortilla chips and finished with red chillies and fresh coriander.
Ingredients
- 1 tbsp Olive oil
- 1/2 Onion (diced)
- 250g Beef mince
- 1 tbsp Cumin
- 1 tbsp Chilli powder
- 1 tbsp Paprika
- 1/2 tbsp Cayenne pepper
- 1/2 tbsp Garlic granules
- 1/2 tbsp Onion granules
- 2 tbsp Tomato puree
- 400g Chopped tomatoes
- 400ml Beef stock
- 400g Kidney beans
To Serve
- Rice
- Tortilla chips
- 1 Red chilli (sliced)
- Fresh coriander
Instructions
- Add the olive oil to a large saucepan and heat to medium-high. Add the onion and cook for 3 minutes stirring frequently. Next, add the beef mince and cook for a further 5 minutes until browned, stirring often.
- Add the cumin, chilli powder, paprika, cayenne pepper, garlic powder and onion granules. Cook for 1 minute, stirring constantly. Then, add in the tomato puree, chopped tomatoes and beef stock. Bring to a boil and then reduce the heat to medium. Add the kidney beans and season with salt and pepper to taste. Stir occasionally and cook until the chilli has reduced.
- Remove from the heat and serve with rice, tortilla chips, red chilli and fresh coriander, and enjoy.