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Bean chilli
Bean chilli
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Prep Time:
15 minutes
Cook Time:
130 minutes
Total Time:
145 minutes
Exciting Mexican beef and bean hotpot for a flavorful fiesta!
Ingredients:
  • 2 onions, finely chopped
  • 2 garlic cloves, chopped
  • 1 long red chilli, seeds removed, chopped
  • 3 slices pancetta or rindless bacon, chopped
  • 36.40 gm olive oil
  • 1 tsp chilli powder
  • 2.50 gm ground cumin
  • 500g beef chuck steak, trimmed of fat and sinew, finely diced
  • 200g jar sun-dried tomato paste*
  • 700ml tomato passata*
  • 375ml beef stock
  • 1 cinnamon stick
  • 2 bay leaves
  • 800g canned red kidney beans, drained
Instructions:
  • Heat your oven to 150°C.
  • Combine onions, garlic, chili, and pancetta in a food processor and pulse until finely chopped. Heat oil in a large ovenproof casserole, then add the onion mixture and sauté over medium heat for 2-3 minutes until onions are soft.
  • Sprinkle in chili and cumin, then sauté for 1 minute. Turn up the heat, then cook beef until golden. Stir in tomato paste, passata, stock, cinnamon, and bay leaves. Season with salt and pepper, then bring to a boil. Cover and transfer to the oven for 1 1/2 hours. Mix in beans and bake, covered, for another 30 minutes.
  • Plate the dish over a bed of rice, accompanied by salsa, guacamole, sour cream, tortillas, and cornbread.

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