Texas fireball chilli con carne

    2 hours 45 min

    This is a fiery kick-ass chilli inspired from my many visits to Texas over the last few years. True Texans will tell you that veggies don't have any place in an authentic Chilli. They say "meat, spices and more meat!" is all that should be in the dish... until they tasted this one! Laden with flavour and easily knocked-up, you'll have your friends and family begging for the recipe. It's also adaptable to your heat tolerance level by adding fewer or more chilli's according to taste. All in all, a recipe hotter than a $2 pistol on a Saturday night! It's gorgeous and low in fat and low in salt!


    6 people made this

    Serves: 6 

    • 2 peppers
    • 2 large onions
    • 100g mushrooms
    • 5 green chillies
    • 1 Scotch Bonnet chili
    • 4 cloves garlic
    • 2 medium carrots
    • 1 tablespoon ground cumin
    • 1 tablespoon oregano
    • 1 tablespoon ground black pepper
    • 1 teaspoon ground coriander
    • 1/2 teaspoon salt
    • 1 teaspoon chilli powder
    • 750g minced beef
    • 2 tablespoons rapeseed oil
    • 1 beef stock cube
    • 400g chopped tomatoes
    • 500g passata
    • 400g tinned red kidney beans
    • 2 tablespoons Bovril
    • 2 tablespoons ground paprika
    • basmati rice (90g per person)
    • chopped fresh basil for garnish

    Prep:30min  ›  Cook:2hr15min  ›  Ready in:2hr45min 

    1. Prep your veggies by finely dicing the peppers, onions, mushrooms and chillies. Mince the garlic and grate your carrots and keep all veggies on a plate to the side.
    2. Prepare your spice mix in a cup or small bowl: Combine cumin, oregano, black pepper, ground coriander, salt and chilli powder. Keep aside.
    3. In a large stock pot, fry the minced beef in the rapeseed oil and add stock cube while mince is browning.
    4. When mince is brown, add 1/2 of your cup of spice mix into the stockpot. Stir with the mince, lightly frying the spices. The aroma is something to behold!
    5. Add in your plate of prepped veggies and stir.
    6. Add the remaining half cup of spice mix and comine all ingredients. Turn the heat down to simmer and lightly fry and constantly stir for 3 to 4 minutes. You don't want to burn the garlic!
    7. Add in the tin of chopped tomatoes, passata, kidney beans and Bovril. Stir until fully combined, cover and leave to simmer for 2 hours to let the veggies cook through and all the ingredients to get to know one another.
    8. Wash your basmati rice in water until the water becomes clear. In a rice cooker add enough cups of rice & water as per your rice cooker's instructions.
    9. Serve with rice and add torn basil leaves for garnish.


    If you don't have a rice cooker, follow this simple process for perfect Basmati rice
    . And for the vegetarian in your house, substitute the minced beef for Quorn soy-based mince substitute.
    If you prefer a milder level of heat, tone it back with fewer chillies. Or, if you're a crazy 'ol son-of-a-gun, go ahead and throw in more!

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