Boys Night In Chilli ….Hot..Hot…Hot…

By Simon  , , , , , , ,   

October 25, 2017

  • Yields: 6 Hungry Hearts


1200 g Organic Beef, coarse ground

200 g Salami, skinned & minced, ask your butcher

6 Carrots, , peeled & chopped

6 Celery Sticks, chopped

1 Large Red Onion, peeled and diced.... 3 cloves of peeled smashed garlic

2 tsp Ground Cumin

1 tsp Ground Allspice

2-3 tsp Smoked Paprika

3 Red Chillis, diced

2 tsp Celery Salt

2 tsp Ground ginger

2 Red Pepper, seeded & chopped

250 g Pimento Piquillo Peppers

800 g Kidney Beans

400 g Borlotti Beans

400 g Black Beans

400 g Chopped Tomatoes

2 tbsp Balsamic

2 tsp Chilli Flakes

250 ml Beef Stock Good Quality

Plenty of Worcestershire Sauce

Freshly milled Black pepper


In a pan with a little chilli oil sweat off the onions, carrots, celery & smashed garlic until soft and tender.

Add the ground beef and skinned minced salami too the mix, stir regularly. Once the beef has starting to brown season... its now time to send in the spices- cumin, cinnamon, smoked paprika, ginger, celery salt, red chilli, red pepper and the chilli flakes.

Shortly after throw in all the beans, beefy stock and tomatoes. Top if off with the balsamic and plenty of Worcestershire sauce. Season to suit your tasty buds!..... Stir with hot love..... Place into an ovenproof dish, into a moderate oven 160c for a few hours......

AND YES FOR THE NON MEAT EATERS...... Sub up the beef & salami for chunky seasonal veggies......Everyones a winner....

Easy to use an oven-flame proof casserole dish for simple "save on the washing up" one pot cooking :-}


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