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Chili Con Carne

A hearty flavoursome Chili to warm you on a cold winters night

08 Aug 2016 1 hour 15 mins 6-8


Having a big pot of chili on the stove ready to go is perfect for a midweek winter warmer. Serve it piping hot with rice, over baked potatoes or with nachos for Mexican night fiesta.


olive oil
2 onions, halved and sliced finely
4 cloves garlic, peeled and sliced
3 red chili, finely diced
large handful fresh coriander, stalks separated from leaves
2 teaspoons ground cumin
2 teaspoons dried oregano
2 teaspoons chipotle powder
2 cinnamon sticks, broken in half
1 kilogram quality minced beef
150ml rum/bourbon
2 x 400 gram tins diced tomatoes
2 teaspoons sweet paprika
4 tablespoons smoky hickory sauce
4 tablespoons tomato paste
2 x 400 gram tins red kidney beans


Place a large heavy-bottom 26cm pot over medium heat and add two tablespoons of olive oil, the onion, garlic and chili. Finely chop the coriander stalks, add to the pot and sauté everything for 5-7 mins.
Add the cumin, oregano, chipotle powder and cinnamon sticks and cook for another 5 minutes. Add the mince, stirring to break it up and cook until the meat has browned nicley.
Then add the bourbon, tomatoes, (refill one of the empty cans with water and add as well), paprika, hickory sauce and tomato paste, mix well and bring to the boil. Reduce the heat and simmer for 45 minutes. Then drain the beans and add to the chilli and cook for a further 15 minutes.

Serve immediately or cool and freeze for another day.

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