Speedy chilli

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Serves: 4

By NorkyButNice

(1 Vote) 1


  • 1 tbsp tomato puree

  • 1 tsp ground cinnamon

  • 1 large onion chopped

  • 1 tin chopped tomato

  • 2 green chilli chopped (deseeded if you don't like it TOO spicy)

  • 1 tsp ground coriander

  • 1 tsp ground cumin

  • 1 tbsp paprika

  • 250ml red wine (optional but recommended)

  • 1lb beef mince

  • 1 tin kidney beans (prepared as stated on can)

  • 1 beef stock cubes

  • 1 splash Worcestershire sauce


  1. Heat a little oil in a large pan, and add the onion and chillis. Cook on a medium heat until soft and golden, then add the mince. Turn up the heat and cook until the mince has browned.
  2. Add all of the spices - paprika, coriander, cumin and cinnamon. Stir thoroughly to ensure all of the mince is coated with spice, then add the Worcestershire sauce and the kidney beans. Add the chopped tomatoes and tomato puree, and stir it all together.
  3. Make up the stock cube and add to the pot, adding less if using a glass of red wine. Stir well, reduce the heat, and leave to simmer for 45mins, stirring occasionally. Serve with rice.

Handy Hint

This dish gets better on the second day of eating, so I tend to make it the night before we want to eat it.

Additional Information

  • Can Freeze

  • Make Ahead

  • Kids can help

  • Low fat

  • Meat

  • Gluten Free

  • Dairy Free

  • Nut Free

  • Egg Free

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  • NorkyButNice 16/10/08 14:39

    This is really quick and easy, and perfect for autumn or winter dinners!