Beach Hut Chilli
Beef Chilli with Red Onion, Tomatoes and Worcestershire Sauce
Sue Hamilton and Dana Alexander
This chilli is a great dish to serve for friends for a casual get-together or a warming meal after a day out adventuring on holiday. It can be made ahead of time and reheated on a bed of plain rice with a spoonful of sour cream on top. Alternatively, pile up tortilla chips with chilli and sprinkle with grated Cheddar and fresh chopped tomatoes to make nachos, or wrap it up in a tortilla with lettuce, tomatoes and guacamole for a great burrito.
Rate this recipe
Under 30 Minutes,
Quick and Easy,
300g Quality Mark beef mince
1 tbsp olive oil
2 finely chopped red onions
1 finely chopped garlic clove
400g can canned tomatoes
2 tbsp tomato paste
1 deseeded and chopped red capsicum
2 tsp chilli powder
400g can red kidney beans
1 tbsp worcestershire sauce
1 cup ginger beer
To Make Chilli
Preheat oven to 180°C.
Heat oil in a large pan and add onions and garlic, cooking until soft and transparent. Add minced beef and brown well. This should take around 10 minutes. Make sure there are no large pieces.
Add tomatoes, paste, capsicum and chilli and simmer for a further 5 minutes. Mix in beans, Worcestershire sauce and ginger beer, season with salt and pepper to taste and transfer to a casserole dish.
Cover and cook in the oven for 45 minutes, until meat is caramelized and the flavours have infused.
Serve to your hungry friends or family with a cold beer or two (adults only!)
Nutrition Information per Serving (391g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)