Submitted by Brett “Tyga” Danvers


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Serving: 8
Cook Time 7 hours
Total Time 7 hours


  • 1kg beef mince
  • 3 small brown onion, peeled and diced
  • 1 bag mixed veg diced ( I buy from coles fresh and pre diced)
  • 1 green capsicum, diced
  • 1 red capsicum diced
  • 2 cloves garlic, crushed
  • small tub of tomato paste (150g)
  • 2 T sugar
  • 4 squares Lindt 85% dark bitter chocolate
  • 1 (700g) jar tomato pasta passata
  • 2 (400g) cans kidney beans, drained
  • 2 (400g) cans cannellini beans, drained
  • 150g of my Mexican spice blend ( recipe below)
  • ground black pepper to taste
  • with onions, capsicums, garlic I rough chop and blitz in food processor as im too lazy to chop lol

Tyga's Hot Mexican Seasoning

  • ¼ cup chili powder
  • ¼ cup paprika regular or half smoked half normal.
  • 3 T cumin
  • 2 T onion powder
  • 2 T dried oregano
  • 1 t salt
  • 2 t cracked black pepper
  • 2 t garlic powder
  • 1 t cayenne pepper
  • 1 t chili flakes
  • Place in a jar shake and store for upt to 3 months.
  • Use 50g of mix per 500g mince for tacos or sprinkle on chicken or steak and cook


  • Cook mince in a large frying pan over high heat, stirring, until browned, add spice mix cook 2mins. Place the mince in a slow cooker
  • fry off all veg for 5 mins add to slow cooker.
  • Add all other ingredients stir and cook on low 6-7 hrs
  • serve on rice with sour cream and cheese...

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