Mexican chilli beef

Recipe from: 8/1/1996 12:00:00 AM
Ingredients 20
Servings 5
Time

Ingredients

  • 45
    ml
    oil
  • 1
    kg
    lean minced beef
  • 1
    medium onion, chopped
  • 1
    green pepper, seeded and diced
  • 3
    cloves garlic, crushed
  • 3
    or more, chillies, finely chopped
  • 5
    ml
    or more, crushed dried chilli
  • 15
    ml
    ground cumin
  • 15
    ml
    coriander
  • 5
    ml
    cinnamon
  • 3
    ml
    allspice
  • 5
    ml
    paprika
  • 5
    ml
    dried origanum
  • 5
    ml
    sugar
  • 1
    bay leaf
  • 410
    g
    tomatoes, drained and chopped (liquid retained)
  • 250
    ml
    beef stock
  • 410
    g
    red kidney beans
  • GARNISH
  • fresh coriander or mint
 

Method

 
1. Heat the oil in a large heavy-based saucepan and cook minced beef until it changes colour, breaking up lumps with the back of a spoon. 2. Add onion, green pepper, garlic and cook over a medium heat until onion has softened. Add fresh chillies, crushed chilli, spices, origanum, sugar, bay leaf, tomatoes with liquid, stock and beans and stir over heat for 2 minutes to combine. Reduce heat and simmer for 1 hour, stirring occasionally. 3. Garnish with fresh coriander leaves or mint and serve with large corn chips, sour cream and avocado. Serves 4-6.
 

Read more on: beef
 

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