Mexican Beef Chilli with Baked Beans
Hearty beef chilli made with baked beans, smoky chipotle paste, and warm spices. Onions and red pepper are softened in olive oil, then combined with seasoned beef mince, baked beans, and beef stock. A quick weeknight dinner that simmers low and slow, finished with fresh coriander and served alongside rice and yogurt.
Ingredients
- 1 onion, diced
- 1 red pepper, diced
- 1 tbsp olive oil
- 1 tsp chilli powder
- 1 lb beef mince
- 1 lb baked beans, cannedkidney beans1:1legume
canned or cooked, similar texture
- 10 tbsp beef stock
- 1 tbsp chipotle pastesmoked paprika0.5:1spice
less heat, adds smokiness
- coriander leaves, fresh
- rice, to serve
- yogurt, to serve
Instructions
- 1
Fry the diced onion and red pepper in olive oil over medium heat until softened.
- 2
Increase the heat, add chilli powder and cook briefly.
- 3
Add the beef mince and cook until browned and all liquid has evaporated.
- 4
Tip in the baked beans, beef stock and chipotle paste.
- 5
Simmer over low heat until thickened.
- 6
Season to taste, scatter with coriander leaves and serve with rice and yogurt.
Tips
Ensure all liquid from the mince has evaporated before adding beans for best texture.
Adjust heat level by increasing or reducing chipotle paste to suit preference.
Good to Know
Refrigerate in an airtight container for up to 3 days. Freezes well for up to 3 months.
Prepare through end of step 3 up to 1 day ahead. Refrigerate, then reheat and continue with beans and stock.
Ladle into bowls and top with fresh coriander leaves. Serve alongside steamed rice and a dollop of yogurt on the side.
Common Mistakes
Do not skip evaporating liquid from the mince to avoid a watery chilli.
Do not simmer at high heat to avoid the chilli catching on the base.