Mexican Mushroom Blend Chilli

Prep time: 20 minutes
Cooking time: 30 minutes
Serves: 4
Served with rice and fresh coriander

Adding chestnut mushrooms is sure to take your Mexican chilli to the next level. With other intriguing ingredients like dark chocolate and spices, this recipe packs a real punch.


For the chilli

  • 250g chestnut mushrooms, finely diced by hand or in a food processor
  • 400g minced beef
  • Olive oil
  • 1 onion, roughly chopped
  • 1 green pepper, roughly chopped
  • 2 tbsp cumin powder
  • 1 tbsp chilli powder
  • 1 small bottle of lager
  • 1 tbsp tomato purée
  • 4 tbsp barbecue sauce
  • 50g dark chocolate
  • 400g tin of red kidney beans

To serve

  • Cooked rice
  • Fresh coriander leaves, chopped
  • Cheddar cheese, grated
  • Tortilla chips


  1. Heat a saucepan with a little olive oil. Gently sauté the onion and green pepper until they start to soften.
  2. Add the mince and mushrooms and stir well. Turn the heat up and cook for a few minutes before adding the spices.
  3. Pour in the lager and bring to the boil. Stir in the tomato purée and cook for a minute or 2.
  4. Reduce the heat to a simmer, adding the barbecue sauce and dark chocolate. Stir well and leave to simmer for 20 minutes, until thickened.
  5. With 5 minutes remaining, add the kidney beans. Taste and adjust the seasoning.
  6. Serve with tortilla chips, fresh coriander and a good sprinkle of grated cheddar.

-TIP- If you want a smokier mince, add 1 tbsp of paprika into the meat and mushroom mix before cooking

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