Mexican chilli

Mexican chilli

The thing I love about Mexican food is the flavour complexity. I love the way each ingredient hits your taste buds and performs its own stunning one man show before pairing up with its buddies and banding together to put on a performance that blows you away. Corny analogy I know, but I’m better on the pots and pans than I am on the keyboard. Either way though, this is a darn good chilli and I hope it fires up as much passion in you as it did me.


700g lean beef mince
1 large onion, finely diced
1 large carrot, grated
1 large red pepper, diced
3 cloves garlic, minced
1 tbsp olive oil
3 tsp hot chilli powder
2 tsp cayenne pepper
1 tbsp smoked paprika
1 tbsp tomato puree
1 tin kidney beans, rinsed and drained
2 tins chopped tomatoes
600ml water
Large handful of fresh coriander, chopped

To serve
Freshly steamed or boiled white rice
Sour cream
Cheddar cheese, grated


Heat the olive oil in a large frying pan or cooking pot. Add in the beef mince and cook for 5-6 minutes until the mince in browned all over. Now add in the chopped onion, grated carrot, diced red peppers and garlic before cooking for another 5 minutes. Add in the chilli powder, cayenne pepper, smoked paprika and tomato puree, stir well to combine and cook for another couple of minutes. Now add in the kidney beans and chopped tomatoes before topping up with the water. Mix well, cover with a lid and leave to simmer away on a medium heat 60 minutes. To serve, remove from the heat and stir in the chopped coriander before spooning over some fluffy white rice and topping with a small dollop each of sour cream, guacamole and finally grating over some lovely cheddar cheese.

Serves 6


1 Comment

  1. foodonfifth

    Well the cool days of fall have definitely arrived here in Nashville Tennessee so this chili recipe looks just perfect for dinner. Well done.

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