Friday Night Chilli

by Annie M February 12, 2018

Friday Night Chilli

Friday Night Chilli

Friday night is Chilli night! Make a pot on Friday, and keep dipping in over the weekend. This chilli is really flavoursome, but mild! Just add a chopped chilli to raise the heat.

PREP TIME: 1 hour
COOK TIME: 1 hour 30


  • 400g lean steak mince
  • 400g braising steak, 1/2 cm dice
  • 2 tbsp Life of Spice Much Adobo About Nothing
  • 1 tsp Life of Spice Tequila Sunrise
  • 1 large red onion, chopped
  • 2 cloves garlic, minced
  • 1 red pepper, 1 inch dice
  • 1 green pepper, 1 inch dice
  • 2 400g tins chopped tomatoes
  • 1 400g tin red kidney beans
  • 1 beef stock cube/stock pot
  • 25g dark chocolate, broken up ( > 70% cocoa solids)
  • Coriander to garnish


  1. Place the meat in a large bowl and sprinkle on 2 tbsp Much Adobo About Nothing. Leave to marinade for 1 hour
  2. Heat 2 tbsp Olive oil in a pan and fry the chopped red onion with the Tequila Sunrise salt blend for 5 minutes. Add the minced garlic and fry for a further 1 minute
  3. Add the chopped and minced beef to the pan and cook for 5-10 minutes on high/medium heat until coloured
  4. Add the diced red pepper and continue to cook for 2 minutes
  5. Pour in the two tins of chopped tomatoes and stock cube, and bring to a simmer
  6. Leave simmering uncovered for 1 hour on medium/low heat in order to reduce the liquid
  7. After 1 hour, add the drained tin of kidney beans and return to the heat
  8. Continue to cook on medium/low heat for 15 minutes and top up with small quantities of water if it's drying out too much
  9. Add the dark chocolate pieces and remain simmering for 10 minutes
  10. Garnish with chopped coriander and soured cream and serve with rice

Annie M
Annie M


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