Mince is one of the most economical cuts of meat to buy and it’s easy to bulk up beans and vegetables to make a little go a long way.
It pays to get the better quality mince, even though it’s more expensive per kilo. The cheaper mince usually has a lot more fat, and if you drain the mince once cooked, it just gets tossed away and you end up with less in the pan. I find the Aldi’s grass fed beef mince good value for money.
Chilli beef uses beans and vegetables to really bulk up the mince without compromising on taste. Not only is it cheap and tasty, it freezes well, so is a good dish to make in bulk and freeze for easy weeknight meals.
Serve chilli beef with rice and salad for a super cheap meal or on corn chips with some melted cheese for nachos.
To further increase the vegetable quotient, add some sliced mushrooms or chopped or grated vegetables like capsicum, carrots or zucchini.
- 500g mince
- 1 onion diced
- 3 cloves of garlic, crushed
- 2 tsp chilli powder (more or less to taste - leave this out if giving to kids)
- 1 tsp cumin
- 1 tsp dried oregano
- 400g tin tomatoes
- 2 Tbsp tomato paste
- 1 tsp soft brown sugar (optional)
- 1 Tbsp red wine or balsamic vinegar
- 400g tin red kidney beans, rinsed or 1 cup of cooked kidney beans
- Brown mince in a pan over medium heat and drain in a colander.
- Sauté the onion in a little oil until translucent. Add the garlic, chilli powder, cumin, oregano and tomato paste and cook for another minute stirring.
- Return the mince to the pan and add the tomatoes, sugar if using, vinegar and 1/2 cup water. Simmer for 20 minutes, stirring occasionally.
- Add any vegetables and cook for another 10 minutes or until vegetables are softened.
- Add the drained beans and cook for a further 2 minutes to heat the beans through.
- Serve on rice or corn chips.
- Top with cheese, sour cream and avocado to your liking.