17 Mar Mexican Beef & Bean Chili
Lana’s Beef & Bean Chili
First of all, thank you to Lana Garmon (@lana5151), one of our contest winners, for her contribution towards our #RediscoverMexico contest. Your dish really spoke out to us, as well as your beautiful photograph. Keep up the awesome cooking, Lana! Also, a big thank you for allowing Vital to showcase your recipe! Furthermore, here’s her amazing version of Beef & Bean Chili, try it out for yourselves!
1 tablespoon olive oil
1 large brown onion, finely chopped
2 garlic cloves, crushed
2 teaspoons ground cumin
3 teaspoons Mexican chili powder
750g lean beef mince
2 x 410g cans diced tomatoes
1 cup beef stock
2 x 400g cans large kidney beans, drained, rinsed
200g green beans, trimmed, chopped
To start, heat oil in a saucepan over medium-high heat. Add onion and garlic. Cook, stirring, for 5 minutes or until softened. Add cumin and chili powder. Cook, stirring, for 1 minute or until fragrant.
Furthermore, add mince. Cook, stirring with a wooden spoon to break up mince, for 5 to 7 minutes or until browned and cooked through. Add tomato and stock. Bring to the boil. Reduce heat. Simmer for 20 to 25 minutes, adding kidney beans and green beans for last 5 minutes of cooking. Divide between bowls.
Finally, you’re done, congratulations! The Vital Grill team would LOVE to know how this dish turned out for you. If you’re having any trouble, leave a comment down below and we’ll help you with any cooking questions you have. If it was an immediate success, show it off using #RediscoverMexico on any social media and we’ll make sure to come show you our love and support.