• 3 tbsp olive oil
  • 1.25 kg good-quality beef mince
  • 2 large onions, chopped
  • 1 red or green pepper, deseeded and chopped
  • 2 tbsp Mexican spice blend
  • 1 tbsp hot paprika
  • 1 tsp ground cumin
  • 1 tsp crushed dried chilli flakes (optional)
  • 1 tsp coarsely ground black pepper
  • 250 ml of your favourite beer
  • 400 g tin chopped tomatoes
  • 2 tbsp tomato purée
  • 230 g tub fresh tomato salsa
  • 410 g tin red kidney beans in water, drained and rinsed
  • soured cream and chives or sliced spring onions, to serve


  1. 1

    Heat a little of the oil in a large pan. Brown the mince in batches, moving it to a bowl as you go; set aside. Heat the remaining oil in the pan, add the onions and pepper and cook, uncovered, until the onions are soft and translucent.

  2. 2

    Add the spices, the black pepper and a teaspoon of salt and cook for another minute or two, stirring.

  3. 3

    Return the mince to the pan and add the beer, 300ml water, the tomatoes, tomato purée and salsa; bring to a boil.

  4. 4

    Reduce the heat and simmer, covered, for about 2 hours, stirring now and then. Add a little more beer or water if it looks dry. Add the kidney beans for the final 15 minutes. Check the seasoning. You can cook it in the oven, too – simply cover the chilli and pop it in the oven at 180°C, fan 160°C, gas 4 and follow the cooking times above. To make this in a slow cooker, leave out the added water and cook on low for 8-10 hours.

  5. 5

    Serve with soured cream topped with chives or sliced spring onions.


    Get ahead: make up to 3 days ahead – it freezes well too.


    Kitchen secret: you can make this in a slow cooker too, just leave out the added water and cook on low for 8-10 hours.

Nutritional Details

Each serving provides
  • Energy 2152kj 514kcal 26%
  • Fat 34.1g 49%
  • Saturates 13.7g 69%
  • Sugars 8.2g 9%
  • Salt 0.6g 10%

% of the Reference Intakes

Typical values per 100g: Energy 569kj/136kcal

Each serving provides

4.0g carbohydrate 1.1g fibre 9.4g protein

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