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Bonfire Chilli

3.0/5 rating (215 votes)
  • Serves: 4-6
  • Prep Time: 15 mins
  • Ready in: 45-50 mins
  • Difficulty: Easy
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Bonfire Chilli
It's really hard to beat a steaming bowl of spicy, chilli and you can have it vegetarian too!


  • 1 tbsp vegetable oil
  • 4 large onions, peeled and finely chopped
  • 4 cloves garlic, peeled and chopped
  • 500g beef mince, best with a 20% fat content
  • 3 tsp cumin
  • 2 tsp ground cinnamon
  • 2 tbsp smoked paprika, optional
  • 2 tbsp dried oregano
  • 2 level tsp dried chilli flakes 
  • 400g can chopped tomatoes in juice
  • 400mls water, roughly
  • 4 tbsp tomato puree
  • 1 x 10g beef stock cube
  • 6 tbsp HP barbecue sauce 
  • 2 tbsp sugar
  • 1 x 400g can kidney beans, drained
  • salt and freshly ground black pepper

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  • Heat the oil and add the onions and garlic and soften.
  • Add the mince and break up well with a wooden spoon. Then cook until all the moisture has evaporated and the meat is starting to brown nicely.
  • Next add the spices, herbs, tomatoes, water, puree and sugar.
  • Mix well and taste, adjust the seasoning if needed.
  • Finally add the drained beans and cook for 30-40 minutes, gently.
  • Serve with rice of baked jacket potatoes, sour cream and guacamole

Phil's Tips

For the veggie version, I add 2 cans kidney beans and Jackfruit, then use a veg stock cube instead of a beef one and no bbq sauce, unless it’s a vegetarian one. (as pictured on the right)

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