Bonfire Night Chilli

Bonfire Night Chilli

This is a great recipe to serve after a cold night watching fireworks and enjoying a bonfire.


1 1/2 pounds minced (ground) lean beef
1 clove Garlic, minced
2 tsp ground Cumin
3 cups chopped tomatoes (tinned or fresh)
1 cup beef stock
1 tbsp Tabasco sauce (optional)
1 large Onion, finely chopped
3 tbsp mild chilli powder
2 tbsp tomato puree
2 cups chicken stock
2 tbsp cornstarch
1 tbsp cayenne pepper
1 tin red kidney beans, rinsed
salt and pepper to taste


Sauté the meat in a large pot until browned, add the onion and cook until soft. Add the garlic, chili powder, cumin, tabasco, tomato puree and tomatoes, and cook over a medium heat.

Mix the two stocks together in a bowl, add the cornstarch and mix well. Add the mixture to the pot, stir, and simmer gently. Add the rest of the ingredients, stir well and simmer for a further 15 minutes.

Serve over baked potatoes.

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