Beef and Bean Chilli Stew

Beef and Bean Chilli Stew


5141 people made this

This is a recipe for a hearty beef and bean chilli stew. It is packed with spices and is fragrant and delicious.


Serves: 12 

  • 900g beef mince
  • 450g Italian sausages, casings removed
  • 3 (420g) tins chilli or Mexican beans, drained
  • 1 (420g) tin hot chilli beans in spicy sauce
  • 2 (800g) tins diced tomatoes
  • 170g tomato paste
  • 1 large yellow onion, chopped
  • 3 stalks celery, chopped
  • 1 green capsicum, seeded and chopped
  • 1 red capsicum, seeded and chopped
  • 2 chillies, seeded and chopped
  • 1 tablespoon bacon chips
  • 4 beef stock cubes
  • 1/2 cup (125ml) beer
  • 1/4 cup chilli powder
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon minced garlic
  • 1 tablespoon dried oregano
  • 2 teaspoons ground cumin
  • 2 teaspoons Tabasco(TM)
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 1 teaspoon white sugar
  • 300g corn chips
  • 220g Cheddar cheese, grated

Preparation:30min  ›  Cook:2hours  ›  Ready in:2hours30min 

  1. Heat a large stock pot over medium-high heat. Crumble the beef mince and sausage into the hot pan, then cook until evenly browned. Drain off excess grease.
  2. Pour in the chilli beans, hot chilli beans, diced tomatoes and tomato paste. Add the onion, celery, green and red capsicums, chillies, bacon chips, stock cubes and beer. Season with chilli powder, Worcestershire sauce, garlic, oregano, cumin, Tabasco, basil, salt, pepper, cayenne, paprika and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
  3. After 2 hours, taste and adjust salt, pepper and chilli powder if necessary. The longer the chilli simmers, the better it will taste. Remove from heat and serve, or refrigerate and serve the next day.
  4. To serve, ladle into bowls and top with corn chips and grated Cheddar cheese.

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