Jane Devonshire Recipes

Cheat's Mexican Chilli
Main Course

Jane says... You can’t beat a great chilli and this is my relatively quick mid-week version, using tins of kidney beans in chilli sauce to make it easy and speedier.

Serves 4 - 6


Vegetable oil

2 onions, roughly chopped

3 cloves of garlic, finely chopped

4 white or 2 Portobello mushrooms

1-2 fresh red chillies

1kg (2lb 4oz) beef mince

540g bottle of passata

4 x 395g tins of kidney beans in chilli sauce

2 red peppers, seeds removed, chopped

Salt and pepper

To serve

A few sprigs of coriander

240g (8½oz) cooked white or brown rice

75g (2¾oz) Cheddar cheese, grated

125ml (4fl oz) sour cream

A small bunch of chives, finely chopped.


Heat some oil in a large pan and sauté the onions, garlic, mushrooms and chillies – just use 1 and remove the seeds if you don't like it too hot. Cook down for 10 -15 minutes until the onions are translucent.


Stir in the mince and cook for a few minutes to brown, then stir in the passata, kidney beans in chilli sauce, red peppers and salt and pepper. Simmer for about 2 hours or until the mince is tender and cooked through. 


Garnish with coriander and serve in bowls with rice, some grated Cheddar and the sour cream with the chives mixed in.

© 2016 Jane Devonshire

All Rights Reserved


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