This fiery chilli is guaranteed to get your taste buds tingling
Everyone loves a chilli con carne; it’s full of flavour and a real crowd-pleaser. That’s why it makes a great campfire dinner after a day spent in the great outdoors. We like ours with a real kick, but feel free to tone it down – it’s just as tasty with a hint of spice as it is with five chillies chucked in.
- Oil or butter
- 500g beef mince
- 1 onion
- 1 clove of garlic
- 2 peppers (any colour will do but red is my favourite)
- 1 tin of kidney beans
- 2 tins of chopped tomatoes
- 500ml water
- One beef stock pot/cube
- 2 tsp paprika
- 2 tsp cumin
- 2 tsp chilli powder (hot is best)
- Fresh chillies (as many as you like)
- Hot sauce
- Dutch oven or large pot suitable for the campfire
- Smaller pan suitable for campfire use
- Sharp knife
- Chopping board or plate to chop on
- Heat the oil or butter in the Dutch oven or pan and gently fry the onions, peppers and chillies until softened.
- Add all the spices and dry fry for 5 minutes.
- Add the beef mince and brown.
- Pour in the chopped tomatoes and stir.
- Using the empty tomato tin, make up some beef stock and add to the pan.
- Put the lid on and let the chilli cook down, stirring occasionally. The longer you leave it, the more flavoursome it will get.
- Add the kidney beans when you are 15 minutes away from wanting to eat.
- In the spare pan, cook the rice.
- Serve the rice and chilli with extra hot sauce. Cornbread is a winner with a chilli and can also be made on the campfire. Check out the recipe here.