If you’re looking for a new delicious mince recipe, give this heart back-eyed bean and beef chilli dish a try and you’ll find yourself loving the aromatic flavours.
It’s a great one to prep ahead if you know you’ve got a busy week coming up as it’s able to be made in batches and frozen. This tasty dish encompasses cinnamon, chilli and peppers to create a really fragrant and tender beef dish. With tomatoes and black-eyed beans, you’re also getting plenty of your five-a-day too.
Ready in just over an hour, it’s a great go to recipe if you want something that’s quick, easy and will fill up the whole family. It makes enough for four, so it’s a great family friendly recipe.
HOW TO MAKE BLACK EYED-BEAN AND BEEF CHILLI
- Heat a large saucepan. Add the oil and onion and fry until soft. Add the mince, season it and brown all over. Add the cinnamon and chilli powder and cook out for a couple of minutes.
Stir in the milk, then add the peppers. Cook for a couple of minutes then add the tomatoes and beans. Bring to a simmer, cover and cook for 20 minutes, stirring occasionally.
Remove the lid and simmer for a further 40 minutes, stirring every so often. Check the seasoning and serve in bowls with the coriander and Cheddar sprinkled on top, and the sour cream and guacamole on the side.
- 1tbsp olive oil
- 1 large onion, chopped
- 500g (1lb 2oz) minced beef
- 1tbsp ground cinnamon
- 1tbsp chilli powder
- 2tbsp milk
- 1 red pepper, chopped
- 1 yellow pepper, chopped
- 1 x 400g tin chopped tomatoes
- 1 x 400g tin black-eyed beans, drained and rinsed
- chopped fresh coriander, grated Cheddar cheese, guacamole and sour cream, to serve
Jane Curran is a freelance food editor, stylist, writer and consultant based in Cape Town. Former food director of TI Media & woman&home. All about food, wine (dipWSET), gardening and the Arsenal.
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