About this recipe:A very basic, easy to make, scrumptious spicy chilli. My husband and daughter both hate kidney beans but love this meal. A family favourite. To make a non-spicy version for children, simply leave out the cayenne pepper.
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Method Prep:15min › Cook:45min › Ready in:1hr
Using a frying pan or wok sprayed with a little cooking spray, brown the mince. Once browned, drain fat and fry with the onion and garlic on a medium-high heat for five minutes or until onions are a little softer.
Put back on heat, add the passata and baked beans and stir it in well. Bring to the boil stirring slowly and continuously simmering for 5 minutes and then reduce the heat to medium.
Add all the herbs and spices and season with the salt and pepper. Adjust these to taste if necessary. Stir thoroughly, turn heat down to a low-medium heat, and stirring occasionally leave simmering for around 30 minutes or until a nice thick 'chilli-like' consistency.
Serve on a bed of rice, a plate of chips or a jacket potato. Maybe even sprinkle some cheese over the top as I do. Yum!
To cook in a slow cooker, brown the mince in a frying pan or wok first, then put into the slow cooker with all other ingredients. Stir thoroughly and cook on LOW for 8 hours.
Absolutely delicious! The whole family devoured it in minutes! We served with plain boiled rice and it was gone!! Very very easy to make and I would imagine it would be an excellent students meal, because we fed 5 hungry mouths with good sized portions. - 01 Apr 2014