About this recipe: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.
450g beef mince, or more to taste
1 onion, chopped, or more to taste
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
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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.