About this recipe:This is a fabulously easy recipe for mince, full of flavour and veg. Leftovers are perfect for freezing. You can add other veg, or change the quantities here - it is up to you. Get your five a day in one meal! We have this with tortilla chips, avocado and lettuce salad.
2 tablespoons chilli oil
1kg lean beef mince
2 large onions, peeled and chopped
3 cloves garlic, finely chopped
3 carrots, chopped
4 sticks celery, chopped
frozen or tinned sweetcorn to taste
1 large green pepper, chopped
4 (400g) tins chopped tomatoes
2-4 tablespoons tomato puree
2 (400g) tins red kidney beans, drained
2 tin baked beans
salt and pepper to taste
3-4 teaspoons chilli powder
hot sauce or salsa
grated cheese (Edam is good)
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Method Prep:5hr › Cook:1hr › Ready in:6hr
Heat the oil in a large pot.
Crumble the mince into the pot and continue to cook, stirring frequently, until the meat is well browned. Drain any fat.
Add the onions, garlic, and vegetables and cook over medium heat, stirring frequently and taking care that the garlic does not brown.
Add the tomatoes, tomato puree, beans, water, salt to taste, and 2 teaspoons of the chilli powder. Bring the mixture to the boil, and then reduce the heat to a low simmer.
Cook uncovered, for at least three hours (the longer the better), stirring occasionally to make sure the bottom is not burning. Season with additional chilli powder, hot sauce, and salt and pepper if desired.
Serve with tortilla chips with grated cheese, soured cream and avocado.