Jewel’s Chilli Beef n Beans

This dish is great for cooler days, lunch with pasta, dinner with mashed spuds etc or a snack on toast.

Easy to make and vary the ingredients as you wish (as with most of our recipes). For example add some mushrooms if you wish and maybe some fine diced carrot. The add ins are entirely up to you.


Some minced beef. How much, depends how hungry you are 🙂
A fresh red chilli or three
Chopped onion and garlic
Oil  for frying
A tin or two of crushed peeled tomatoes
Tomato paste (to taste)
Tabasco sauce (and maybe Worcestershire sauce)
Salt and pepper
A selection of canned beans. e.g. Bertolli beans, Cannellini beans, butter beans, red kidney beans, chick peas, or even 3 bean mix.
If you want too be a “purist” then go to your local health food store and buy uncooked dried beans and cook them yourself in water till tender and add them. Remember the more variety of beans added means LOTS of Chilli Beef so you could be eating it for days. Keeps well in the fridge for up to a week.

The Method:

Saute the onions, garlic and chillies. Then stir in the beef breaking it up and brown very gently.
Cook on medium heat for a 10 minutes  then add crushed tomatoes and tomato paste along with Tabasco and Worcestershire sauce. A dash or glug of red wine helps as well. 🙂

Cook covered for about thirty minutes and then stir in the beans. Cook a further 15 mins…. Serve and enjoy.

Bon Appetite.

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