Cowboys Chilli With Crispy Sweet Potato Toppers
A bit of a hodgepodge of what I could find in the cupboards to go with my beef mince. I used cannellini beans because I didn’t have kidney beans and chicken stock because I didn’t have beef stock (which is why it’s a bit blonde)! But it worked out full of flavour and for a mainly store cupboard meal, I’m pretty pleased with it. #budgetbasics
Cowboys Chilli With Crispy Sweet Potato Toppers
A bit of a hodgepodge of what I could find in the cupboards to go with my beef mince. I used cannellini beans because I didn’t have kidney beans and chicken stock because I didn’t have beef stock (which is why it’s a bit blonde)! But it worked out full of flavour and for a mainly store cupboard meal, I’m pretty pleased with it. #budgetbasics
Open in Cookpad AppSteps
- 1
Mix the first 5 spices on the list in a little bowl ready to use.
- 2
Gently fry the chopped onion and crushed garlic in a good sized saucepan for about 10 minutes. Then add the spice mix and stir well to coat the onions.
- 3
Add the beef to the pan and brown over a medium heat until the meat is nearly cooked through.
- 4
Then add the rest of the ingredients apart from the sweet potatoes and smoked paprika. Stir and simmer for 50 minutes.
- 5
While the chilli is cooking, dice the sweet potatoes, drizzle with oil and sprinkle with paprika. Roast in the oven at 200 C for about 30 minutes until nice and crispy.
- 6
Serve the chilli topped with the sweet potatoes 😍
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