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Prep time:

Cook time:

Serves: 6

By lsangel



  • 1 onion

  • 2 tsp ground coriander

  • 3 tsp ground cumin (or more according to taste)

  • 2 tsp paprika

  • 800g minced beef

  • 2 tsp ground cayenne

  • 2 cloves garlic

  • 500g passata or tin of chopped tomatoes)

  • 3 tsp chilli powder (or more according to taste)

  • 1 tin baked beans

  • 1 tbsp tomato puree


  1. Peel and finely chop onion and garlic.
  2. Heat a couple of lugs of olive oil in a large frying pan or wok.
  3. Add spices and cook gently for 1 minute.
  4. Add onion and garlic and cook gently until soft.
  5. Turn up the heat and add the mince, cook quickly until mince is brown.
  6. Stir in tomato purée and passata (or chopped tomatoes), then fill the carton or tin with water, pour that in too and stir to combine.
  7. Season with salt and pepper.
  8. Turn the heat up to high and bring to the boil (it will spit) for about 25 minutes, (stirring regularly) to make sure it doesn't stick to the pan.
  9. Turn the heat down to medium and simmer (stirring occasionally) until the sauce has reduced (about 15 mins). Taste and add more spices or seasoning if required.
  10. Add beans and stir to combine.
  11. Simmer gently for 15 minutes.
  12. At this point you can turn the heat down to very low, just to keep it warm while you cook the rice.
  13. Wash the rice and cook to packet instructions.
  14. Drain rice and put in a bowl
  15. Add chilli and any soured cream, cheese or fresh chilli.

Handy Hint

This will serve 4 – 6 people, so if you are feeding less people you can reduce ingredients to suit or freeze left over chilli (not rice or cheese).

Additional Information

  • mexican

  • beef

  • Can Freeze

  • Make Ahead

  • Meat

  • Main Course

  • Dairy Free

  • Nut Free

  • Egg Free

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Your comments

  • lsangel 19/03/11 07:05

    This is 12 Year Old Reece's fav dinner. Myself and DH are total heat freaks, so add a lot more chilli powder and fresh chilli to ours. Cooking time is approximate.