Chilli beef

Prep 0 h : 15 m
Cook 0 h : 45 m


  • 1 tbsp vegetable oil

    800g lean minced beef

    2 onions, finely chopped

    2 garlic cloves, finely chopped

    2 red peppers, halved, deseeded, cut into 1cm pieces

    2 tsp chilli powder

    2 tsp dried oregano

    2 tsp ground cumin

    2 tsp ground coriander

    90g tomato purée

    420g can red kidney beans, rinsed, drained

    340g can sweetcorn, drained

    2 x 400g cans diced tomatoes



  • Heat the oil in a heavy-based pan over medium-high heat. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until the mince changes colour. Add the onions, garlic and peppers and cook, stirring, for 4 minutes or until the onions are soft. Now add the chilli, oregano, cumin and coriander and cook, stirring, for 1 minute or until aromatic. Stir in the tomato purée, kidney beans, sweetcorn and tomatoes.Bring to the boil. Reduce heat to medium-low. Cook, stirring occasionally, for 20 minutes or until the liquid evaporates. Season and serve.