chilli beef and beans

Chilli beef freezes well, so makes a good freezer backup meal. We normally have this with rice, but it’s nice with corn chips for a treat. I had leftovers the other day with some fresh, mashed avocado, yum. To boost the vegetable content, add some sliced mushrooms, capsicum, diced carrot, peas or whatever you have on hand.

Method

1. Brown mince and drain.
2. Sauté the onion in a little oil until translucent. Add the garlic, chilli powder, cumin, oregano and tomato paste and cook for another minute or two stirring.
3. Return the mince to the pan and add the tomatoes, sugar, vinegar and 1/2 cup water. Simmer for 20-30 minutes, stirring occasionally.
4. Add the drained beans and cook for a further 5 minutes to heat the beans through.
5. Serve on rice or corn chips. Top with cheese, sour cream and avocado to your liking.

Have you read these posts?

1. leftover chicken and bean slow cooker ‘chilli’
2. out of the pantry beef curry
3. beef stroganoff
4. moroccan inspired lamb mince pilaf
5. beef stir fry with lime and kekap manis