Beef and Bean Chilli Sauce

    50 minutes

    This is a very blokey recipe that is so easy to prepare. It even has the blokey secret ingredient of baked beans. This makes an excellent chilli con carne-type pasta sauce.

    5 people made this

    Serves: 4 

    • 500g beef mince
    • 1 tablespoon oil, for cooking
    • 1 large onion, diced
    • 1 clove of garlic, finely diced, optional
    • 2 teaspoons chilli powder
    • 1 pinch of paprika, to taste
    • 1 pinch of cayenne pepper, to taste
    • 1 (400g) tin of diced tomatoes
    • 1 (400g) tin red kidney beans
    • 1 bay leaf
    • 200g spaghetti or other pasta
    • 1 pinch salt, to taste
    • 1 (400g) tin baked beans

    Preparation:5min  ›  Cook:45min  ›  Ready in:50min 

    1. In a large saucepan over a low heat slowly brown the beef mince in the oil for 2 to 3 minutes; stirring constantly.
    2. Add the onion and garlic then cover the pan and cook for a further 5 minutes; stirring occasionally.
    3. When the onion has gone translucent stir in the chilli powder, paprika and cayenne pepper; turn up the heat and continue stirring for 1 minute.
    4. Add the tin of diced tomatoes, red kidney beans (including the liquid) and the bay leaf. Continue stirring whilst bringing to the boil.
    5. Reduce the heat, cover the saucepan and let it simmer for half an hour; stirring occasionally.
    6. Let the chilli continue simmering while you prepare the pasta in plenty of salted water for 10 to 12 minutes.
    7. When the pasta is almost ready add the salt and the baked beans to the beef mince and bring back to the boil; stirring constantly.
    8. Serve the chilli over the pasta.

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    Reviews in English (3)


    Altered ingredient amounts. Chilled a 6 pack instead of letting wine breathe. Otherwise perfect.  -  07 Mar 2009  (Review from Allrecipes UK & Ireland)


    Altered ingredient amounts. i didn't add the baked beans and did add a little cumin and it was very yummy!  -  25 Oct 2009  (Review from Allrecipes UK & Ireland)


    The dish benefits from simmering for another hour or two or even longer.  -  13 Sep 2008  (Review from Allrecipes UK & Ireland)