Sweet and spicy chilli
14 hours 55 min
This crowd-pleasing beef and bacon chilli made with 2 kinds of beans uses brown sugar to balance out the high level of spiciness! You can also make this in a slow cooker.
Bhyphenlow
1 person made this
Ingredients
Serves: 20
- 450g beef mince, or more to taste
- 1 onion, chopped, or more to taste
- 450g bacon
- 2 (400g) tins kidney beans, undrained, or more to taste
- 2 (400g) tins baked beans, or more to taste
- 800g chopped tomatoes, or more to taste
- 100g brown sugar, or to taste
- 2 tablespoons BBQ peri peri rub
- 2 tablespoons chilli powder
- 1 tablespoon habanero-based hot sauce
- 2 teaspoons garlic powder
Method
Prep:10min ›
Cook:6hr15min ›
Extra time:8hr30min ›
Ready in:14hr55min
- Combine beef mince and onion in a large pan over medium heat; cook and stir until browned, 5 to 8 minutes. Pour off excess grease.
- Place bacon in a large pan and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on kitchen roll and cut into pieces.
- Combine beef mixture, bacon, kidney beans, baked beans, tomatoes, brown sugar, BBQ rub, chilli powder, hot sauce and garlic powder in a large pot. Cook over medium-low heat, stirring every 30 minutes, until bubbling, 2 to 3 hours. Remove chilli from heat and let cool, about 30 minutes.
- Refrigerate chilli for 8 hours to overnight.
- Reheat chilli over low heat, stirring every 30 minutes, for at least 4 hours before serving.
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