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Recipe Instructions

Heat 1 teaspoon of oil in a heavy-based stockpot or large flame-proof casserole dish over medium-high heat. Add one-third of the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until the mince changes colour. Transfer to a large bowl. Repeat, in 2 more batches, with oil and the remaining mince.

Heat the remaining oil in the stockpot over medium-high heat. Add the onion, garlic and capsicum and cook, stirring, for 4 minutes or until onion is soft. Add the chilli, oregano, cumin and coriander and cook, stirring, for 1 minute or until aromatic.

Stir in the mince, tomato paste, kidney beans and tomato. Bring to the boil. Reduce heat to medium-low. Cook, stirring occasionally, for 20 minutes or until the liquid evaporates. Season with salt and pepper.

Recipe Ingredient

80ml (1/3 cup) vegetable oil

1.4kg lean beef mince

4 brown onions, finely chopped

4 garlic cloves, finely chopped

2 red capsicums, halved, deseeded, cut into 1cm pieces

2 tsp chilli powder

2 tsp dried oregano

5.00 gm ground cumin

2 tsp coriander

90g (1/3 cup) tomato paste

2 x 420g cans red kidney beans, rinsed, drained

2 x 400g cans diced tomatoes

Recipe Cuisine


Cook Time


Prep Time


Total Time



192.05 calories

28.8 grams fat

8.4 grams saturated fat

76.8 grams carbohydrates

4.7 grams sugar

61.0 grams protein

113.8 milligrams cholesterol

282 milligrams sodium


Recipe Category



Boil, dinner, main, tomato, beans, capsicum, garlic, onion, meat, mince, beef, bolognaise, comfort food, traditional, mexican, child-friendly, easy, simple, everyday, budget, cheap, high protein, low carb, low kilojoule, lower gi, low sugar


Make enough of this spicy mince favourite to serve half now with rice and freeze the rest, ready for your Chilli Beef Cottage Pie (see related recipe).

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