Delicious Winter Dinner – Chilli Beef with Avocado and Sour Cream.

Delicious Winter Dinner – Chilli Beef with Avocado and Sour Cream.
Carly Jacobs

My man seriously flips his lid every time I make this, he loves it so much. I originally got the recipe from my friend but I’ve since lost it and I now make it from memory with a few changes. The best thing about this meal is that it’s cheap, it’s low carb and you can make it in one pot which leaves very little washing up. Leftovers also keep beautifully for the next day.


1 kilo of lean beef mince
1 tablespoon of oil
2 teaspoons of ground cumin
2 teaspoons of ground paprika
2 white onions, finely chopped
4 gloves of garlic, crushed
A good pinch of chilli flakes
400gm (big) can of red kidney beans (drained and rinsed)
400gm (big) can of crushed tomatoes
2 tablespoons tomato paste
1 litre of beef stock
1 red capsicum, chopped

How to make it

1. Heat oil in a large saucepan and fry onions until brown. Add cumin, paprika, garlic and chilli. Cook while stirring for another few minutes. (This bit always feels very dry and weird at the bottom of the saucepan but trust me, it all works out in the end!)

2. Add beef. Cook until brown.

3. Add tomato paste, crushed tomatoes and beef stock. Bring to boil and then let simmer for 5 minutes. (I sometimes cheat here and crumble a beef stock cube into it and add water as I go. I quite like the final product to be thick with very little juice so watch how much stock/water you add if you don’t want it to be too stew like)

4. Add kidney beans and capsicum and let simmer for at least 20 mins. The longer you leave it the better. I’ve left this on low for at least two hours and it just steeps in its own flavours and gets yummier.

5. Serve with avocado and sour cream.

I’m very interested as to whether this would work with an eggplant, zucchini and tofu mix for vegetarians. I’m going to trial it on Sarah Von when she comes to visit! Don’t forget to ask us questions for our podcast.

If you have any questions or requests just comment or hit me up on Facebook or Twitter.


  1. Nadine 10 years ago

    Vegos can substitute the beer for a few tins of brown lentils 🙂 They’re a perfect mince substitute (even for spag bol etc too)

    • Nadine 10 years ago

      …and by ‘beer’, of course, I mean beef. Must be Friday…

  2. Kitty 10 years ago

    I was going to suggest lentils or chickpeas as a protein substitute! TVP never quite cuts it for me. Chunks of tofu might work though.

    It sounds delicious either way – vego or carnivore. I always add fresh corn to my chilli. Yum.

  3. Slippers 10 years ago

    Echo the lentil love – we make this on a lentil base at home and call it Chilli non Carne.  Need to substitute the stock too.  Nom nom.  Perfect the next day inside a jacket potato too!

    • Author
      Smaggle 10 years ago

      Substitute the stock! Thanks for reminding me… I always forget that. 

  4. Fiona 10 years ago

    I do it with roo mince 😀

    • Author
      Smaggle 10 years ago

      Mr Smaggle LOVES roo mince. It would make it so rich and yummy.

  5. Nina 10 years ago

    Woah, coincidentally I am totally eating this for dinner tonight! Along with some corn bread… mmm yum.

    • Author
      Smaggle 10 years ago

      Whoa that is weird! I should learn to make gluten free corn bread…

  6. Nerida 10 years ago

    Made this last night with the bestie. Turned out delicious – served it with cottage cheese instead of sour cream though. Worked well!

    • Author
      Smaggle 10 years ago

      Nice! I like the healthy alternative. 

  7. Hilary 10 years ago

    Delicious! Just made this for the boyfriend and we licked our plates clean!! Thanks for sharing the recipe 🙂

    • Author
      Smaggle 10 years ago

      No problem! It really is a delicious recipe!

  8. kathryn 10 years ago

    OMG I’ve been in Japan too long.  My first thought when I read that was “1 kg of mince… how many people is that feeding!!!”

    I’m so going to make this.  It sounds delish.

    • Author
      Smaggle 10 years ago

      Ha! I live with two 23 year old boys and can barely scrape together a leftover serve for my lunch some nights! 

      For normal people, I’d say it feeds six. But if there’s only four of you it may well still get eaten at once. Very moorish. 


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