Bloke's chilli

Bloke's chilli


5 people made this

About this recipe: This is a very blokey recipe that is so easy to prepare, even I can do it! The dish is unusual in that it benefits from the fat that cheap minced beef contains.

bugrit Yorkshire, England, UK

Serves: 4 

  • 1lb/450g minced beef
  • 1 large onion, chopped
  • 1 clove of garlic, finely chopped (optional)
  • 1 400g can of chopped tomatoes
  • 1 400g can red kidney beans
  • 1 400g can baked beans
  • 2 heaped teaspoons chilli powder
  • a pinch of paprika
  • a pinch of cayenne
  • half tsp salt
  • bay leaf - a vital ingredient
  • spaghetti or other pasta
  • 1 tblspoon of oil for cooking

Prep:5min  ›  Cook:45min  ›  Ready in:50min 

  1. Open a bottle of Merlot and let it breathe while you are cooking.
  2. Slowly brown the minced beef in the oil (or just its own fat) in a large saucepan, over a low heat for two or three minutes, stirring constantly.
  3. Add the chopped onion and garlic, cover the pan and cook for a further 5 minutes, stirring occasionally.
  4. When the onion has gone translucent, stir in the chilli powder and pepper, turn up the heat and continue stirring for 1 minute. (no salt yet)
  5. Add the can of chopped tomatoes, the can of red kidney beans (incl liquor) and the bay leaf and continue stirring whilst bringing to the boil.
  6. Reduce the heat, cover the pan and let it simmer for half an hour, stirring occasionally.
  7. Let the chilli continue simmering while you prepare your pasta in the usual way - a beer-bottleneck of spaghetti per serving, boiled in plenty of salted water for 10 to 12 minutes.
  8. When the pasta is almost ready, add the salt and the baked beans to the minced beef and bring back to the boil, stirring constantly.
  9. Serve the chilli over the pasta and rejoice in what happens to the bland old Merlot!

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Reviews (3)


Altered ingredient amounts. Chilled a 6 pack instead of letting wine breathe. Otherwise perfect. - 07 Mar 2009


Altered ingredient amounts. i didn't add the baked beans and did add a little cumin and it was very yummy! - 25 Oct 2009


The dish benefits from simmering for another hour or two or even longer. - 13 Sep 2008

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