My Chilly Recipe – Eats Now

Name: My Chilly
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 12 lbs beef mince; 2 onions, chopped; 2 garlic cloves, crushed; 2 teaspoons chopped red chilies (from a jar); 1 teaspoon ground cumin; 1 teaspoon dried coriander; 1 teaspoon Worcestershire sauce; 1 (700 g) jar passata; 1 beef stock cube; 1 ½ cups water; 1 (400 g) can kidney beans; 1 tablespoon olive oil

Servings: persons

1 12 lbs beef mince
2 onions, chopped
2 garlic cloves, crushed
2 teaspoons chopped red chilies (from a jar)
1 teaspoon ground cumin
1 teaspoon dried coriander
1 teaspoon Worcestershire sauce
1 (700 g) jar passata
1 beef stock cube
1 ½ cups water
1 (400 g) can kidney beans
1 tablespoon olive oil

1
In a large frying pan sweat onion and garlic in olive oil for about 5 minutes.
2
Add mince and cook until browned.
3
Add cumin and coriander stir until fragrent about 1 minute.
4
Add passata and water stir into mince.
5
Add rest of the ingredients and bring to the boil.
6
Reduce heat and allow to simmer for about 20 mins until thickened.
7
Serve with boiled rice or taco shells and a salad.

229

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 12 lbs beef mince, 2 onions, chopped, 2 garlic cloves, crushed, 2 teaspoons chopped red chilies (from a jar), and more.

Yes, My Chilly falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

My Chilly

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