Save money with this versatile chilli mince recipe that includes minced beef and beans.
Minced beef is one of the most economical cuts of meat to buy and it’s easy to bulk up with other ingredients to make a little go a long way.
Chilli mince is the perfect recipe to bulk up because it includes a lot of vegetables as well as beans to make the dish.
Adding Extra Veggies to Chilli Mince
While there are traditional vegetables that are normally included in chilli beef mince, like corn, it’s the kind of dish you can include a lot of extra vegetables. So if you need to hide veggies from the kids, try this dish.
You can also add some grated carrot or zucchini or some finely diced capsicum.
Leave the Chilli Out for The Kids If They Don’t Like it Hot
Speaking of kids, lets talk chilli for a moment.
You can make this as hot or as mild as you like. If you like chilli but your kids don’t, then leave the chilli out altogether and add some chopped chilli (fresh or pickled jalapeno) or hot sauce to your portion after serving. Everyone wins that way.
The recipe includes herbs and spices like oregano and cumin, so there’s lots of flavour even if you choose to leave the chilli out.
Kids learn to eat what they are exposed to (I have friends whose kids eat hotter chilli than I can handle), so if you love your chilli, start out with small amounts that aren’t too hot.
Use More Expensive Mince To Make Cheaper Mince
It seems counter-intuitive, but it sometimes pays to get 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 but keep an eye out for sales and if you can, buy up when it’s on sale. Also, check to see if you have a wholesale butcher near you. They may be cheaper than the supermarket.
How to serve chill mince
This is a versatile dish, so there are many ways to serve chilli mince.
You can service on rice for a cheap and filling meal. Or you can serve chilli beef on corn chips and top with cheese for nachos.
For a lower-carb version, serve with a side of salad or fresh salsa.
Other ways to use chilli beef include:
- as a pasta sauce
- in a wrap or quesadilla
- as stuffing for a baked potato or sweet potato or even stuffed capsicum, portabello mushroom or zucchini
- as an empanada (wrapped in pastry – make your own or ‘cheat’ with store-bought puff pastry. This would be a great way to make lunches from leftovers.)
Freezing Leftover Chilli Mince
Chilli is a great dish to cook double or triple the recipe and then freeze for easy meals later.
To freeze, cool the chilli quickly and portion into meal-sized amounts and place in either an airtight container or zip-lock bag. Freeze for up to 3 months.
Defrost in the fridge overnight and reheat until hot all the way through.
Looking for more mince beef recipes? Check these out:
- 500g mince
- 1 onion diced
- 3 cloves of garlic, crushed
- 2 tsp chilli powder (more or less to taste)
- 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.
Amount Per Serving: Calories: 579Total Fat: 23gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 112mgSodium: 143mgCarbohydrates: 44gFiber: 12gSugar: 7gProtein: 48g
Nutritional information is calculated automatically using the Nutritionix database. Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, serving size or the source of nutrition data. We strive to keep the information as accurate as possible but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.