Mexican Ground Beef Chilli

Mexican Ground Beef Chilli


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



  • 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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