Make fiery beef and pepper chilli for a warming bonfire night dinner – recipe

Both chilli and chilli con carne can refer to the authentic spicy dish of meat, chilli peppers, beans, tomatoes, seasonings and spices.

The warming dish can be cooked in one pot and is ideal for sharing amongst friends and family.

And this recipe for rich beef and pepper chilli by Cooks&Co is not to be missed this November 5.

Whether it’s made on bonfire night or a day ahead, the dish takes very little effort for maximum flavour.

All that’s needed is a simple list of ingredients that can be found in all major supermarkets.

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  • Three tablespoons of olive oil
  • Two onions, finely chopped
  • Two star anise
  • 800g-1kg beef mince
  • Four cloves of garlic, crushed
  • Two tablespoons of tomato puree
  • 250ml red wine
  • 500ml beef stock
  • Two 400g tins of chopped tomatoes
  • Two roasted peppers, roughly chopped
  • One-third of a jar of Jalapenos chopped
  • Two 400g tins of red kidney beans, or alternatives, drained
  • Half a jar of sweety drop peppers


Heat the oil in a large frying pan over medium heat before adding the onion and fragrant star anise.

Saute gently until the contents of the pan turn slightly golden, then dial the heat up to high.

Pour in the beef mince and garlic, then cook until the meat has browned.

The tomato puree should be added in at this point after which it should be left to cook for a minute or two until deep red in colour.

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Stir in the liquid ingredients including the red wine and beef stock, then follow with the chopped tomatoes, red peppers and chopped jalapenos.

Partially bring to a simmer before covering the pan with a lid to gently cook for one and a half hours.

After this, stir in the tinned beans and drop peppers then return to simmer for 30 minutes more.

Once cooked, serve with a sprinkling of extra jalapenos for extra spice and a side of potato wedges, rice, or nachos for a complete meal.

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