Name: Beef and bean chilli
Prep time: 10 min
Cook time: 38 min
Total time: 48 min
Yield: 1
Cuisine: mexican
Ingredients: 18.20 gm olive oil; 1 large brown onion, finely chopped; 2 garlic cloves, crushed; 5.00 gm ground cumin; 3 tsp Mexican chilli powder; 750g lean beef mince; 2 x 410g cans diced tomatoes with roasted capsicum; 255.00 gm beef stock; 2 x 400g cans large kidney beans, drained, rinsed; 200g green beans, trimmed, chopped

Beef and bean chilli

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Prep Time:
10 minutes

Cook Time:
38 minutes

Total Time:
48 minutes

Budget-friendly chili, perfect with tortillas, baked potatoes, or pasta for a satisfying family dinner.

Ingredients:

18.20 gm olive oil
1 large brown onion, finely chopped
2 garlic cloves, crushed
3 tsp Mexican chilli powder
750g lean beef mince
2 x 410g cans diced tomatoes with roasted capsicum
255.00 gm beef stock
2 x 400g cans large kidney beans, drained, rinsed
200g green beans, trimmed, chopped

Instructions:

In a saucepan over medium-high heat, heat oil until shimmering. Add onion and garlic, stirring occasionally, until softened, about 5 minutes. Sprinkle in cumin and chili powder, continue stirring, until fragrant, about 1 minute.
- Place the mince in the pan. Use the wooden spoon to break it up while stirring, and cook for 5 to 7 minutes until it turns brown and is cooked through. - Add the tomato and stock to the pan, bring it to a boil, then reduce the heat and let it simmer for 20 to 25 minutes. - During the last 5 minutes of cooking time, toss in the kidney beans and green beans. - Finally, divide the delicious chili among the serving bowls. Enjoy!

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