Mexican Ground Beef Chilli

    "A piquant, packed with flavour taste of Mexico. Simple to make, simple and delicious to eat."

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    • 300g Minced Beef
    • 2 slices Pancetta (or unsmoked bacon) - chopped
    • 2 tbsp Extra Virgin Olive Oil
    • 3 cloves Garlic - finely chopped
    • 1 large Onion - finely chopped
    • Dried Spice Mix of 1½ tsp Paprika, 1tsp Oregano, ½ tsp Coriander, ¼ tsp Cumin, ¾ tsp Chilli Powder, ¾ tsp Cayenne Pepper
    • 1 x 170g tin Tomato Puree
    • 2 x 400gr tins Italian Plum Tomatoes - chopped
    • 1 x 400g tin Red Kidney Beans - in Water
    • Liberal splashes of Worcestershire Sauce - to taste


    1. Heat oil in a large pot/pan, add pancetta and cook gently for 3 to 4 minutes until bacon is golden but not crispy;
    2. Add Onion, Garlic and continue to cook gently, stirring occasionally, for some 3 to 4 minutes or so until the onions soften a bit;
    3. Add spice mix, combine well with onion mixture and cook, stirring continuously, for further 1 minute;
    4. Add mince and, stirring continuously, break down and brown slightly for 4 to 5 minutes or so until NO LUMPS;
    5. Add puree, stirring in quickly to avoid burning;
    6. Add tomatoes, Worcestershire sauce and kidney beans, stirring continuously to mix well;
    7. Bring to boil, reduce heat and simmer, stirring occasionally, for about 45 minutes to an hour.


    To Serve: Pitta Bread - Basmati Rice - Baked Potato

    See it on my blog

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