Quick Beef Chilli with Peppers

50 min · Easy · Serves 1

955 kcal per serving · 42g protein

A weeknight bowl chilli — no beans, just browned beef, sweet peppers and toasted spices simmered thick, loaded up over rice.

Ingredients

• 150 g Beef mince
• Red bell peppers, diced × ½
• Onions, diced × ½
• 2 cloves Garlic, sliced
• 1 leaf Bay leaf
• ¼ tsp Chili powder
• ¾ tsp Ground cumin
• 1 tsp Dried oregano
• ⅓ tsp Smoked paprika
• 1 tsp Tomato purée
• ½ can Canned chopped tomatoes
• 150 ml Chicken stock
• ½ tbsp Olive oil
• 75 g Rice, to serve
• 1 tbsp Sour cream, to serve
• 15 g Cheddar, to serve
• 3 g Fresh cilantro, to serve
• Lime, in wedges × ⅓
• 1 pinch Salt
• 1 g Black pepper

Method

1. Brown the Beef

   

   Brown the mince hard in the oil in a large pot over high heat, breaking it up with a spoon, 5–6 minutes until deeply browned; lift it out, leaving the fat behind.

2. Soften the Veg

   

   Cook the onions, peppers and garlic in the same pot over medium heat until they soften and brown lightly at the edges, 6–8 minutes.

3. Toast the Spices

   

   Add the bay, chili powder, cumin, oregano and smoked paprika and toast for a minute, then stir in the tomato paste until it darkens.

4. Simmer Thick

   

   Return the beef with the chopped tomatoes and stock, bring to a boil, and simmer uncovered until thick and rich, 25 minutes.

5. Cook the rice

   

   While the chilli simmers, cook the rice according to the packet. Drain if needed and keep it covered until you serve.

6. Load the Bowls

   

   Remove the bay leaf, season to taste with salt and pepper, then serve over rice with the sour cream, grated cheddar, cilantro and lime wedges.

More to cook

• Hearty Beef & Veggie Chili70 min
• Fresh Seared Steak Tacos60 min
• Carnitas Street Tacos200 min
• Chicken Tikka Masala75 min