Warming Mexican Beef Chilli

Warming Mexican Beef Chilli


Servings 6
Time Needed Prep
Ingredients 14
Difficulty Easy

Rating (click to rate)

4.1 based on 9 ratings.


  • 500 g Chuck Steak cut into small cubes
  • 2 Capsicum cut into sticks, colour your choice
  • 2 tbsp Tomato Paste
  • 400 g Peeled Tomatoes or one can, roughly chopped
  • 400 g Kidney Beans rinsed and drained
  • 1/2 cup Coriander Leaves chopped
  • 1 Lime zested, cut into wedges
  • 1 Onion large
  • 2 Minced Garlic 2 tablespoons
  • 1 Chili Powder 1 teaspoon
  • 2 Cumin 2 teaspoons
  • 2 Olive Oil 2 tablespoons
  • 1 Bay Leaf
  • 2 tbsp Plain Flour

Nutrition Information

Qty per
293g serve
Qty per
Energy 351.49508658009kcalcal 120.04613612708kcalcal
Protein 21.409542986254gg 7.3120023860155gg
Fat (total) 16.385438596491gg 5.5961197392388gg
 - saturated 6.723634085213gg 2.2963231165345gg
Carbohydrate 29.796900394927gg 10.176537020125gg
 - sugars 6.4653822055138gg 2.2081223379487gg
Dietary Fibre 7.279981962482gg 2.4863326374597gg
Sodium 319.15081529582mgmg 108.99959538792mgmg

Please Note - Nutritional information is provided as a guide only and may not be accurate.

When you’re feeding hungry mouths and want something packed with protein and goodness, this Warming Mexican Beef Chilli does the job.

Using an economical cut of beef, as well as cheap beans, it’s packed with flavour and energy for busy families.


  1. Heat oil in a large saucepan with a heavy base on a medium heat. Add the onion and minced garlic, cooking for a few minutes or until softened.

  2. To this add the chilli, cumin, bay leaf, flour and beef. Cook, stirring for a few minutes or until beef as browned. Throw in capsicum sticks and cook for a further few minutes.

  3. Add the tomatoes, tomato paste, kidney beans and about 2 cups of water to the pan. Stir until combined well. Bring mixture to the boil, then reduce to low and cook for an hour or so, stirring now and then, until meat is tender.

  4. Season with salt and pepper to taste, and serve garnished with coriander, yoghurt, cheese, or anything else you like. To stretch this meal even further, serve on a bed of rice.

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Oceana Setaysha

Senior Writer A passionate writer since her early school days, Oceana has graduated from writing nonsense stories to crafting engaging content for...Read Morean online audience. She enjoys the flexibility to write about topics from lifestyle, to travel, to family. Although not currently fulfilling the job of parent, her eight nieces and nephews keep her, and her reluctant partner, practiced and on their toes. Oceana holds a Bachelor of Arts with a major in Writing and Indonesian, and has used her interest in languages to create a career online. She's also the resident blonde at, where she shares her, slightly dented, wisdom on photography, relationships, travel, and the quirks of a creative lifestyle. Read Less

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