Recipe: Chilli

Instead of a long story about how my recipe reminds me of a summers day in Spain, I start with a quick difficulty list. This means you can easily decide if you’re up to it or if you’d rather toss a pizza in the oven.

For ingredients, 1 means you may already have all of them at home and 5 means you may need to special order an ingredient.
For equipment, 1 means the most very basic of tools need and 5 means needing to buy a special piece of equipment you may not use often.
For method, 1 means as easy as prepping and tossing in the oven and 5 means you’ll feel like you’re juggling flaming knives.

Ingredients: 1/5
Equipment: 2/5
Method: 2/5

This recipe makes 8-10 portions


  • Olive oil
  • Chopped garlic (approx 3 cloves)
  • 1 white onion, diced (here’s a great video for learning how to do this well)
  • 2 yellow, orange, red or green peppers, diced
  • 1.2-1.5kg lean ground beef
  • 3 cans of diced tomatoes
  • 2 cans of kidney beans
  • 2 cans tomato soup
  • 1 tsp hot chilli powder
  • 1 tsp cayenne pepper
  • 1/2 tsp ground black pepper
  • Dash of paprika, cumin and dried oregano
  • Shredded cheddar cheese
  • Soured cream


  • 1 large, hob-safe cooking pot (3.5L at minimum)
  • Cutting board
  • Knife
  • Cheese grater
  • Wooden Spoon


  1. Bring the cooking pot to medium heat on the hob and add the olive oil and garlic.
  2. When the garlic begins to sizzle, add the onions and cook until they are browned and softened (2-3 minutes).
  3. Add the ground beef and cook until browned.
  4. Drain the beef and add the tomato soup. Stir regularly.
  5. Rinse the kidney beans until cold water and add, stirring regularly
  6. Add the chopped tomatoes. Stir regularly
  7. Add the spices and stir
  8. Bring the pot to a boil, before reducing down to a gentle simmer
  9. Simmer on the stove for 2-3 hours. The minimum is 30 minutes or so but will be better the longer it sits. Stir regularly and taste, add additional spices to achieve desired heat and flavour. Beware that chilli powder will get stronger over time as it simmers.
  10. Serve with rice or elbow pasta, garnish with a dollop of soured cream and shredded cheese.
  11. Leftover chilli can be frozen and reheated in a saucepan.

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