About this recipe:This is the best chilli recipe I know! You can modify the spice level to suit your own family's taste. Don't be alarmed by the amount of sauce - it should reduce down with cooking. You can also make this in a slow cooker.
1kg lean beef mince
1 litre tomato juice
400g cooked kidney beans
600ml passata or sieved tomatoes
400g cooked pinto beans
2 onions, finely diced
1/2 green pepper, diced
pinch cayenne pepper
1/2 teaspoon sugar
1/2 teaspoon oregano
1/2 teaspoon black pepper
1/2 or 1 teaspoon salt
1 and 1/2 teaspoons cumin
4 tablespoons chilli powder, or to taste
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Place beef mince in a large, deep frying pan. Cook over medium-high heat until evenly brown. Drain off any excess oil.
In a large pot over high heat combine the browned mince, tomato juice, passata, kidney beans, pinto beans, onions, green pepper, cayenne pepper, sugar, oregano, ground black pepper, salt, cumin and chilli powder. Bring to the boil, then reduce heat to low. Simmer for 1 1/2 hours.
If using a slow cooker, set on low, add ingredients, and cook for 8 to 10 hours.
I used 2 tablespoons of chilli powder as I'm a spice softy & it was perfect for the kids too.. I felt it needed the extra salt & pepper and I am no longer a Pinto bean virgin.. Thanks for the recipe I will definitely make again 😁 - 18 Feb 2016