Mexican Beef Chilli with Black Beans and Cornbread Topping
Browned beef mince simmered with onion, garlic and chilli in tomatoes and stock, with black beans and cumin.
- 280 g lean beef mince
- 1 whole onion
- 2 whole garlic cloves
- 1 whole red chilli
- 5 g ground cumin
- 5 g chilli powder
- 400 g canned black beans
- 400 g canned tomatoes
- 200 ml beef stock
- 1 tbsp olive oil
- 1 whole lime
- 15 g fresh coriander
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Add to a shopping listHow the shopping list works →- Step 1
Step 1: Dice onion, mince garlic, and finely chop red chilli (remove seeds for less heat if preferred).
- Step 2
Step 2: Heat olive oil in a large pan over medium-high heat. Add beef mince and cook for 4-5 minutes, breaking it up with a spoon, until browned. Drain excess fat if needed.
- Step 3
Step 3: Add onion, garlic, and chilli to the pan. Cook for 2 minutes until softened.
- Step 4
Step 4: Stir in cumin and chilli powder, cooking for 1 minute until fragrant.
- Step 5
Step 5: Add canned tomatoes (with juice) and beef stock. Bring to a simmer.
- Step 6
Step 6: Drain and rinse black beans, then add to the pan. Simmer for 10-12 minutes, stirring occasionally, until the chilli thickens and flavours meld.
- Step 7
Step 7: Squeeze in lime juice and stir through. Taste and adjust seasoning with salt, pepper, or additional chilli powder as needed.
- Step 8
Step 8: Serve in bowls, garnished with fresh coriander and lime wedges on the side.
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