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My Bonfire Chilli

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  • Serves: 6-8
  • Prep Time: 15 mins
  • Ready in: 40 mins
  • Difficulty: Easy
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My Bonfire Chilli
It's really hard to beat a steaming bowl of spicy, chilli and you can have it vegetarian too!


  • 2 tbsp vegetable oil
  • 2 large onions, peeled and finely chopped
  • 4 cloves garlic, peeled and chopped
  • 400g beef mince, best with a 20% fat content
  • 2 tsp cumin
  • 1 tsp ground cinnamon
  • 1 tbsp paprika, optional
  • 2 tbsp dried oregano
  • ½ level tsp dried chilli flakes 
  • 400g can chopped tomatoes in juice
  • 300mls water, roughly
  • 1 tbsp tomato puree
  • 2 x 10g beef oxo cubes
  • 2 tsp liquid smoke, optional
  • 2 tbsp sugar
  • 1 x 400g can kidney beans, drained
  • salt and freshly ground black pepper
  • Sides:
  • • chopped avocado
  • • sour cream
  • • soft tortillas
  • • fresh coriander
  • • hot dog sausages
  • • dog rolls

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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 all the rest of the ingredients and mix well and bring to a simmer.
  • Mix well and taste adjust the seasoning if needed.
  • Cook for 35-40 minutes gently, then adjust the seasoning if needed.
  • Serve with the sides.

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.

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