Mexican Chilli

Mexican Chili is a traditional hearty, spicy dish. While you may enjoy the occasional can of chili con carne, you can create an even better version from scratch.


  • ½ tablesp. oil
  • 450g minced beef or lamb
  • 1-2 onions, chopped
  • 2-3 cloves garlic, crushed
  • ½ teasp. chilli powder
  • ½ teasp. ground cumin
  • 400g tin tomatoes
  • 125ml beef stock or water
  • Salt and black pepper
  • 400g can of red kidney beans

Salsas and Toppings

  • Avonmore Sour Cream
  • Finely diced red onion or shallot
  • Diced red pepper and mango mixed with a little olive oil
  • Chopped tomato, scallions, chilli mixed with coriander, lemon, olive oil and seasoning
  • Avocado mashed with a little soured cream and olive oil


  1. Heat the oil in a large frying pan. Add the meat and brown well.
  2. Add the onion and garlic and cook 2-3 minutes.
  3. Add the chilli powder, cumin, tomatoes and stock. Stir well.
  4. Season and bring to the boil. Cook gently for 35 minutes, stirring occasionally.
  5. Add the beans and cook for a further 15 minutes.
5.00 avg. rating (84% score) - 1 vote

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