Chunky Mexican chilli corn carne

Chunky Mexican chilli corn carne



Prep Time


Cook Time



600g Diced Round Beef<

1 tbsp Olive Oil

1 Red Onion, Finely Chopped

1 Carrot, Diced

1 Stick Celery, Diced

3 Clovesv Garlic, Crushed

1 tbsp Paprika

1 tsp Ground Cumin

1 X 400g Can Chopped Tomatoes

Splash Tabasco Sauce (Optional)

1 X 400g Can Kidney Beans, Drained And Rinsed

Brown Rice, To Serve

Bbq Corn Cobs, To Serve

Avocado Salsa, To Serve

Lime Wedges, To Serve


  • Place beef in a large bowl and toss with a little oil to coat. Heat a large heavy-based casserole or saucepan and brown beef in 3-4 batches. Remove beef from pan.
  • Reduce heat to medium and add onion, carrot, celery and garlic and cook for 5 minutes until softened. Return meat to pan and add paprika, cumin, salt and pepper, cook for 1 minute, then add tomatoes, Tabasco and 800ml water. Bring to the boil, reduce to a simmer, cover and cook for 1½ hours or until beef is tender.
  • Remove lid, add drained and rinsed kidney beans and stir gently. Cook for another 10-15 minutes if sauce needs thickening and check seasoning.
  • Serve with brown rice, BBQ corn cobs, avocado salsa and lime wedges.
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