Mexican Chili Recipe

Whip up a batch of this comfort food bursting with Mexican flavors, that will surely fill bellies all around.

Recipes by: Kelly-Anne Damons


  • 500g beef mince
  • 1 onion chopped
  • 1/2 green or red pepper chopped
  • 4 gloved of garlic minced
  • 2-3 tbsp worstershire sauce
  • 2 chipotle pepper chilies finely chopped
  • 3 tbsp oil
  • 1 tin chopped tomato
  • 1 tbsp cumin
  • 2 blocks of dark chocolate
  • 2 tsp sugar
  • 1 can red kidney beans rinsed
  • 1 ½ cups uncooked quinoa
  • 2 cups vegetable stock
  • For serving
  • Jalapeno slices
  • Coriander
  • Lime cheeks
  • Nacho chips
  • Clover Bliss Double cream yoghurt

How To Make Mexican Chili

  1. In a large pot heat the oil, add in the onion, green pepper and sauté for 4 minutes.
  2. Add in the garlic and cook until fragrant.
  3. Add in the beef mince and allow the mince to brown in the pot.
  4. Add in the worstershire sauce, cumin chilli, tomato, chipotle peppers, sugar, stock, quinoa, chocolate, stir and cook for 15-20 minutes until the quinoa is cooked through and sauce thickens.
  5. Add in the kidney beans and season to taste.
  6. Dish the chili into serving bowls or jars and garnish with fresh jalapeno slices, coriander springs, lime cheeks and dollops of Clover Bliss double cream yoghurt.

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