Dinner · Mexican

Beef chilli with kidney beans

A saucy, slow-simmered beef chilli built on a scratch spice mix rather than a shop-bought sachet. Makes a big pot, and it is better the next day.

In one portion

These are the figures for one medium portion. In Susten, each person at your table gets their own portion size.

Where the calories come from

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£1.54a portion

We base this on how much of each product the recipe uses. Half a pack costs half the price.

We last updated these Tesco prices on 7 October 2026.

5 portions1 portion

Set a large pot on the hob at medium-high with the olive oil. Give the onion and garlic 1 minute, then add the red pepper for another 2 minutes, until the onion looks translucent.
With the heat turned up, add the beef mince and break it apart with a spoon as it cooks. Keep going until it is mostly browned.
Sprinkle in the oregano, onion powder, garlic granules, cumin, paprika and cayenne pepper. Keep stirring until the beef has browned all over.
Crumble in the stock cubes, then stir in the water, chopped tomatoes, tomato puree, kidney beans and sugar. Let it come up to a simmer.
Leave the lid off and turn the heat to medium-low. Simmer for 25-30 minutes, until the sauce darkens and thickens, then season it to taste.
While the chilli simmers, boil the basmati rice in salted water until tender and drain it. Serve the rice with the chilli ladled over.