Preparation time is 20minutes
Cook time is 1hours
Total time is 1hours 20minutes
Serve is for 4 people
Estimated cost per serve is 15.85 dollar
Difficulty level: 3 out of 4
23 Ingredients
Number of servings
4
- 1 beef stock cube, crumbled
- 1/2teaspoons Mexican chilli powder
- 4 dried bay leaves
- 1/3 cup sour cream
- 1 green jalapeño, finely chopped
- 1 red capsicum, deseeded, finely chopped
- 1/4 cup coriander leaves
- 1 red onion, finely chopped
- 1/3 cup polenta
- 1/4 cup extra virgin olive oil
- 2teaspoons ground cumin
- 2teaspoons dried oregano
- 1tablespoons smoked paprika
- 420grams red kidney beans, rinsed, drained
- organic natural corn chips, lime wedges and extra hot sauce (to serve)
- 400grams whole tomatoes
- 500grams beef mince
- 2teaspoons chipotle seasoning
- 420grams black beans, rinsed, drained
- 125grams Mexican inspired cheese blend
- 700grams passata
- 2tablespoons chives
- 4 garlic cloves, finely chopped
Description
If you’re a lover of chilli, this smoky, spicy recipe is for you. Enjoy as a warming dinner, or serve with corn chips for a hearty, flavoursome dip.
Method
Step 1 of 4
Heat oil in a large saucepan over medium heat. Add onion and capsicum and cook for 4 minutes.
Step 2 of 4
Add mince and cook, breaking up with a wooden spoon, for 5 minutes or until browned. Add garlic, jalapeño, spices, oregano, bay leaves, stock cube and polenta. Cook, stirring constantly, for 2 minutes or until slightly darkened and aromatic.
Step 3 of 4
Add tomatoes, passata, kidney beans, black beans and 2 cups water. Bring to the boil, then reduce heat to low. Cover and simmer, stirring occasionally to prevent sticking, for 45 minutes or until reduced slightly.
Step 4 of 4
Divide mince mixture among bowls. Dollop with sour cream, scatter over cheese, chives and coriander leaves, then serve with corn chips, lime wedges and extra hot sauce.
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