Beef Chilli
This family style chilli is packed with nutrition, with the addition of mixed beans to a classic beef base. The key to making this a fun dish for the family to enjoy is serving it alongside a variety of fun toppings, or “fixings”. I give lots of ideas below, which add colour, texture and variety. All the family can then help themselves and add their favourite extras.
You can batch cook this recipe, as it freezes beautifully. It is always worth making extra to do this and have two meals from one cook.
ingredients
recipe serves 4 - 6 people
450g organic lean 5% fat beef mince
2 tablespoons olive oil
1 large organic red onion, peeled and diced
2 carrots, peeled and diced
1 large red pepper, trimmed and diced
3 garlic cloves, peeled and crushed
½ teaspoon ground cumin
½ teaspoon dried oregano
2 tins of organic plum tomatoes
2 tin of organic mixed beans (red kidney beans, cannellini beans, butter beans, chickpeas), drained and rinsed in cold running water
400ml water
2-3 spring onions, trimmed and diced
to serve ~
Cooked rice, for 4-6 people
grated mild cheddar cheese
natural yogurt
tortilla crisps
avocado chunks, tossed in fresh lime juice
finely shredded raw purple cabbage
pickled Jalapenos (for those that like heat)
fresh lime halves
method ~
In a large cooking pot add 2 tablespoons olive oil, the chopped onion and pepper. Sauté for 5-10 minutes until softened. Add the beef mince, turn up the heat to brown the meat. Once the beef is well browned, add the crushed garlic, ground cumin, dried oregano, plum tomatoes, brown sugar (if using) and water. Finally, add the drained beans, then stir everything and bring to a gentle boil. Reduce the heat and leave the chilli to simmer away for 25-30 minutes, the sauce will reduce and thicken.
Meanwhile prepare all the toppings and lay them out on a big platter in small bowls, or straight onto the table.
Once the chilli is cooked, remove from the heat and scatter with diced spring onions. Serve warm with big bowls of rice, everyone can then add their own toppings.
