Welsh Beef chilli with jacket sweet potato and tomato salsa

  • Prep time 25 mins
  • Cook time 45 mins
  • Serves 4


  • 450g lean minced PGI Welsh Beef
  • ½ tbsp oil
  • 1 onion, peeled and roughly chopped
  • 1 red chilli, deseeded and sliced (optional)
  • 2 garlic cloves
  • 400g can chopped tomatoes
  • 400g can kidney beans, drained and rinsed
  • 1 red pepper, deseeded and diced
  • 1 yellow pepper, deseeded and diced
  • 150ml passata
  • 150ml beef stock
  • 2 tsp mild chilli powder (or hot)

For the tomato salsa:

  • 2 fresh tomatoes, diced
  • 1 green pepper, deseeded and finely diced
  • 1 spring onion, sliced
  • Handful fresh coriander, chopped
  • Reduced fat soured cream, to serve


  1. Heat the oil in a frying pan and add the minced beef, cook for a few minutes until browned.
  2. Add the onion, garlic and chilli, and fry for a few minutes until the onion is softened.
  3. Add the remaining ingredients, stir well and bring to the boil. Lower the heat and place a lid on the pan.
  4. Cook for approximately 35 minutes, until it is a fairly thick consistency.
  5. While the chilli is cooking, prepare the salsa by mixing all the ingredients together.
  6. Serve the chilli with rice or jacket sweet potatoes, salsa and a dollop of soured cream.
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