Beef and bean chilli stew

June 8, 2010 (Last Updated: January 11, 2019)
Beef and bean chilli stew recipe

Beef and bean chilli stew is an American classic, but these flavours are loved worldwide. Slightly spicy and full of flavour, this is a robust dinner. 

Beef and bean chilli stew

Serves: 8
Cooking Time: 3 hrs


  • 1kg minced beef
  • 500ml (2 cups) onion, chopped
  • 3 x 400g tins red kidney beans, drained
  • 3 x 410g tins tomatoes, drained
  • 2 green peppers, seeded and coarsely chopped
  • 5 garlic cloves, crushed
  • 30ml (2 tbsp) fresh chilli, seeded and sliced
  • 10ml (2 tsp) black pepper
  • 10ml (2 tsp) ground cumin
  • 125ml (½ cup) chicken or beef stock
  • salt and freshly ground back pepper, to taste sour cream, to serve
  • grated cheese, to serve fresh chives, to serve



Brown the beef with the onion in a heavy-based pot.


Add all the other ingredients and stir well to combine.


Cover and cook on low for approximately 3 hours, checking and stirring occasionally.


Serve in bowls with the sour cream, cheese and chives.


To drink: Try an ale from local brewer Gilroys, light with slight fruitiness and a touch of sweetness to counter the chilli.


Send this to a friend