About this recipe:I decided to try making chilli con carne with baked beans instead of kidney beans. Very tasty and everyone ended up having seconds.
500g beef steak mince
1 onion, chopped
3 cloves garlic, finely chopped
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground cinnamon
1 teaspoon paprika
1 teaspoon cumin
1/2 teaspoon ground coriander
5 mushrooms, finely chopped
1 green chilli, seeds removed and finely chopped
100ml cream sherry
1 (400g) tin of chopped tomatoes
Worcester sauce to taste
200g baked beans (drain sauce off)
1 Beef OXO® cube
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Method Prep:10min › Cook:50min › Ready in:1hr
Brown mince with the onion and garlic in a large deep pan. Once browned, add in seasoning and spices, stirring well.
Add the mushrooms and green chilli, along with the sherry, and simmer for 5 minutes.
Add the tinned tomatoes, Worcester sauce, drained baked beans, water and stock cube. Mix well and cook on a low to medium heat for 40 to 50 minutes.
Keep checking sauce to ensure it does not dry out and stir from time to time. If it starts to dry out a little just add a little more water, though not too much or it will end up watery. Serve with rice, chips, garlic naan or baked potato.
I love this recipe and cook it all the time. I omit the sherry, Worcester sauce and mushrooms and use dried chilli flakes instead of fresh chilli (to suit our families tastes and what I tend to have in the cupboard). I also like to add sweet pepper and fresh coriander. We eat it with rice, sour cream and cheese. Yum!! - 07 Sep 2016