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Chilli Beef

Entertaining family and friends? This tasty chilli beef is easy to cook ahead and a perfect winter warmer. For a Mexican Fiesta, this is the perfect base to use on burritos, tacos or nachos!
  • Cook

    mins
  • Difficulty

  • Preparation time

    mins
  • serves

    people

  • 1 tablespoon oil
  • 1 onion, diced
  • 2 cloves garlic, crushed
  • 500 g lean beef mince
  • ¼ teaspoon chilli powder
  • 2 teaspoon ground cumin
  • 2 teaspoons smoked paprika
  • 1 x Continental Superb Stock Beef Stock Pot
  • 400 g canned diced tomatoes
  • ½ cup water
  • 400 g canned kidney beans, drained and rinsed

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

384kcal

Energy (kJ)

1605kJ

Protein (g)

32.0g

Carbohydrate incl. fibre (g)

22.9g

Carbohydrate excl. fibre (g)

15.5g

Sugar (g)

5.7g

Fibre (g)

7.5g

Fat (g)

18.5g

Saturated fat (g)

5.8g

Unsaturated fat (g)

10.8g

Monounsaturated fat (g)

6.9g

Polyunsaturated fat (g)

3.8g

Trans fat (g)

0.8g

Cholesterol (mg)

81mg

Sodium (mg)

1103mg

Salt (g)

2.76g

Vitamin A (IU)

747IU

Vitamin C (mg)

12.8mg

Calcium (mg)

101mg

Iron (mg)

5.95mg

Total

1534kcal

6418kJ

127.9g

91.6g

61.8g

22.6g

29.8g

73.8g

23.2g

43.1g

27.5g

15.0g

3.2g

325mg

4413mg

11.04g

2987IU

51.3mg

406mg

23.80mg


  • 1 Heat oil in a large frying pan and sauté onion and garlic until soft. Add mince and cooked until brown.
  • 2 Stir through chilli powder, cumin and smoked paprika and continue to cook for 1-2 minutes until fragrant.
  • 3 Add Stock Pot, tomatoes and water, bring to the boil, cover and simmer for 25 minutes. Stir through kidney beans and garnish with coriander. Serve with mashed avocado, sour cream and steamed rice.