Mexican Beef Chilli

Mexican Beef Chilli

A household essential with a mix of spices and a touch of chipotle. We think this is great with a side of sourdough bread.

  • 2 H

    Cooking Time

  • Easy

    Difficulty

  • 15 MINS

    Prep Time

  • 4 People

    Serves

  • 1 Knorr Beef Stock Pot
  • 500 g beef mince
  • 400 g tomatoes. chopped into even chunks
  • 4 thick slices of sourdough bread
  • 1 tin of kidney beans
  • 1 tin of dried black beans
  • 1 red bell pepper, chopped into even sized chunks
  • 1 fresh chilli, finely chopped
  • 2 onions
  • 3 garlic cloves
  • a handful of fresh parsley
  • 10 g ginger
  • 1 tbsp chipotle paste
  • 1 tsp ground cumin
  • 1 tsp ground cinnamon
  • 1 tsp dried oregano
  • 500 ml water
  • 5 tbsp sunflower oil

Mexican Beef Chilli

  1. Cut the onion into small cubes, smash the garlic and grate the ginger. Cut the meat into even chunks.

  2. Rinse the kidney beans and black beans and set aside. Add the sunflower oil to the pan and heat. Fry the onion and meat until golden brown.

  3. Add the chipotle paste, garlic, ginger, cumin, cinnamon, oregano, red bell pepper and chopped tomatoes. Add the beef stock pot and the water.

  4. Slowly simmer for 1 hour and 45 minutes, add the rinsed beans and stir occasionally.

  5. Cook slowly for 15 minutes and then serve.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy 833.618 kcal
Protein 30.429 g
Fat 56.943 g
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