Beef and Black Bean Chilli

Name: Beef and Black Bean Chilli
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 8 servings
Cuisine: Batch
Ingredients: 2 tbsp olive oil; 500g beef mince; 2 onions, finely chopped; 3 red peppers, diced; 2 carrots, finely diced; 5 garlic cloves, crushed; 1 tbsp ground cumin; 1 tbsp smoked paprika; 2 tsp dried oregano; 2 tsp mild chilli powder; 2 tbsp tomato puree; 2 x 400g tins chopped tomatoes; 2 x 400g tins black beans, drained and rinsed; 2 x 400g tins kidney beans, drained and rinsed; 400ml beef stock; 60 ml lime juice; 30g coriander, chopped; fine salt; black pepper; 480 g basmati rice (60 g per person); 200ml soured cream; 80g mature cheddar, grated

Prep: 20 min
Cook: 70 min
Total: 90 min
Serves: 8

BatchbeansbeefComfortDinnerEasyMexican

Ingredients

Serves 8

2 tbspolive oil
500gbeef mince
2onions, finely chopped
3red peppers, diced
2carrots, finely diced
5garlic cloves, crushed
1 tbspground cumin
1 tbspsmoked paprika
2 tspdried oregano
2 tspmild chilli powder
2 tbsptomato puree
2 x 400gtins chopped tomatoes
2 x 400gtins black beans, drained and rinsed
2 x 400gtins kidney beans, drained and rinsed
400mlbeef stock
60 mllime juice
30gcoriander, chopped
fine salt
black pepper
480 gbasmati rice (60 g per person)
200mlsoured cream
80gmature cheddar, grated (optional)

Method

Heat the olive oil in your largest pan over a high heat. Add the mince, press it into a flat layer and leave it alone for 4 minutes until deeply browned underneath, then break it up and cook for another 3 minutes until no pink remains. Those dark bits on the base of the pan are the backbone of the chilli. Tip the mince onto a plate.
Turn the heat to medium, add the onions, peppers and carrots with a small pinch of salt and cook for 10 minutes until soft and the onions are golden, scraping up the browned bits as you go.
Stir in the garlic, cumin, smoked paprika, oregano, chilli powder and tomato puree for 2 minutes until the spices smell toasty.
Return the mince with the chopped tomatoes, black beans, kidney beans and stock. Season with black pepper, bring to a simmer and cook with the lid half on for 45 minutes, stirring now and then, until thick and dark and the mince is steaming hot throughout. Crush a ladle of beans against the side of the pan and stir back in for body.
Stir in the measured lime juice and chopped coriander. Taste before adding any salt.
Cook 60 g rice per person according to the packet. Serve the chilli over the rice with soured cream and the optional grated cheddar if using.
Cool the rest within 2 hours and freeze in portions for up to 3 months. Defrost overnight in the fridge and reheat on the hob with a splash of water until piping hot, then add fresh toppings.

Per serving

kcal: 703
protein: 30.3g
fibre: 15.3g
carbs: 94.4g
fat: 23.2g

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Ingredients

Method

Per serving

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