• 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.