Cooking Notes: about 40min
Advertisement - Continue Reading Below
- 1 Tbsp. vegetable oil
- 1 onion, finely chopped
- 500 g (1lb 2oz) beef mince
- 2 cloves garlic, crushed
- 1-2tsp hot chilli powder
- 1/2 tsp dried chilli flakes
- 1 tsp. cumin
- 1 bay leaf
- 1 Tbsp. tomato puree
- 400g tin chopped tomatoes
- 400g tin kidney beans in chilli sauce
- 250 ml (9 fl oz) freshly brewed strong coffee
- 1/2 tsp brown sugar
- large handful fresh coriander, roughly chopped
- Step 1
Heat the oil in a large pan over low heat and fry the onion until softened, about 10min. Add the meat, turn up the heat and brown all over, about 5min.
- Step 2
Stir through the garlic, chillies, cumin, and bay leaf and fry for a further 1min. Add the tomato purée, tomatoes, beans with sauce, coffee and sugar. Bring to the boil, then turn down to simmer for 20-25min, until liquid has reduced and mixture has thickened.
- Step 3
Once tender, season to taste, remove bay leaf and stir through most of the coriander. Serve with rice or nachos, topped with the remaining coriander, sour cream and grated Cheddar cheese, if you like.
Like this? You'll love...
Lentil chilli
Mexican beef bake
The best slow cooker recipes
Freeze ahead
Cook chilli but don’t stir in the coriander. Cool, transfer to a freezer-safe container or bag and freeze for up to 1 month. To serve, defrost in fridge and reheat in a pan until piping hot. Complete recipe
Per Serving:
- Calories: 285
- Fibre: 4 g
- Total carbs: 13 g
- Sugars: 6 g
- Total fat: 16 g
- Saturated fat: 6 g
- Protein: 21 g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
