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The Ultimate Beef Chilli

The Ultimate Beef Chilli

If you prefer a hotter chilli replace the dried chilli flakes with 1-2 finely chopped fresh chillies. The chilli will taste even better the next day and freezes well too.

serves 6

10 mins
prep time

1 hour 25 mins
cook time

recipe courtesy of our friends at Simply Beef & Lamb

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You'll Need

  • 675g / 1½lb lean beef mince
  • 15ml / 1 tbsp oil
  • 2 onions, peeled and finely chopped
  • 2 large garlic cloves, peeled and crushed
  • 150ml / ¼ pint good red wine
  • 2 x 400g can cherry or chopped tomatoes
  • 30-45ml / 2-3 tbsp tomato purée
  • 10ml / 2 tsp dried chilli flakes
  • 15-30ml / 1-2 tbsp sweet chilli sauce
  • 10ml / 2 tsp ground cumin
  • 10ml / 2 tsp ground coriander
  • 5ml / 1 tsp ground ginger
  • 1-2 fresh bay leaves
  • 30ml / 2 tbsp good quality cocoa powder
  • 1 beef stock cube
  • Salt and freshly milled black pepper
  • 2 x 400g cans red kidney beans, drained
  • Handful freshly chopped coriander


  1. Heat the oil in a large non-stick frying pan and cook the onions and garlic for 1-2 minutes.

  2. Add the mince and cook for 8-10 minutes until brown, breaking down any meaty chunks with the back of a wooden spoon. Add the red wine and cook for 2-3 minutes.

  3. Stir in the tomatoes, tomato purée, chilli flakes, sweet chilli sauce, spices, bay leaves and cocoa powder. Crumble over the stock cube and season.

  4. Bring to the boil, reduce the heat and simmer for 1 hour. Add the red kidney beans and continue to cook for a further 10 minutes.

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