Chilli Mince

Chilli Mince


2 people made this

One for all ages. You can freeze the left overs (if there are any!) You can add other vegetables, corn, carrots, peas or whatever you choose. Get your 5 + A Day in one meal! We have this with corn chips and lettuce salad. Prenzels is a New Zealand company.

Kairockz Otago, New Zealand

Serves: 12 

  • 2 tablespoons Prenzel chilli rice oil
  • 2 large onions, peeled and chopped
  • 3 cloves garlic, finely chopped
  • 3 carrots
  • 4 sticks of celery
  • frozen or can corn to taste
  • 1 large green pepper, chopped
  • 1 kg lean beef mince
  • 4 cans tomatoes, plus liquid from the cans
  • 2 pots tomato paste
  • 2 cups water
  • 2 cans red kidney beans, drained
  • 2 baked beans
  • 3-4 teaspoons chilli powder
  • 1 1/2 teaspoon salt
  • salt and pepper to taste
  • hot sauce
  • corn chips
  • sour cream
  • grated cheese (Edam is good)

Preparation:5hours  ›  Cook:1hour  ›  Ready in:6hours 

  1. Heat the oil in a large pot.
  2. Crumble the mince into the pot and continue to cook, stirring frequently, until the meat is well browned. Cook off any fat.
  3. Add the onions, garlic, and vegetables and cook over medium heat, stirring frequently and taking care that the garlic does not brown.
  4. Add the tomatoes, the tomato paste, the beans, the water, the salt, and 2 teaspoons of the chilli powder.
  5. Bring the mixture to a boil, and then reduce the heat to a low simmer.
  6. Cook uncovered, for at least three hours (the longer the better), stirring occasionally to make sure the bottom is not burning. Season with additional chilli powder if desired, hot sauce, and salt and pepper.
  7. Serve with corn chips with grated cheese, sour cream and avocado.
  8. (You could add beef cubes to the mince to add variety.)

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