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


1 Response


June 20, 2018

This was the first dish I made with the Mexican Collection and it is so good.
It’s full of flavour, not too hot, just an all round great taste. I used my Instant Pot and cooked for 30 minutes. This was longer than I would normally cook minced beef, it worked really well. I used the sauté function to thicken the sauce to my liking. I will be ordering more spice mixes very soon. Thank you
M V Patterson

Leave a comment

Comments will be approved before showing up.

Also in Recipes

Pan-Fried Salmon with Lemon Braised Fennel and Dill
Pan-Fried Salmon with Lemon Braised Fennel and Dill

by Annie M July 24, 2019

For a quick lunch or supper, this salmon and fennel dish pack loads of flavour and is really easy to make.
Spiced Gingerbread Blondies
Spiced Gingerbread Blondies

by Annie M December 13, 2018

Perfect for the festive cold months, irresistible when warm and gooey, but even better after a few days later when they get to their optimum texture - If they last that long!
Bubble & Squeak
Bubble & Squeak

by Annie M December 13, 2018

Stuck on what to do with those leftover brussels sprouts? Add them into these potato cakes with a poached egg and homemade hollandaise sauce, for a sophisticated Boxing Day breakfast.