Chilli recipe

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.

Serves 4

Ingredients:

• 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)
• Rice
• Hot sauce

Equipment:

• Dutch oven or large pot suitable for the campfire
• Smaller pan suitable for campfire use
• Sharp knife
• Chopping board or plate to chop on
• Bowls
• Sporks

Method:

1. Heat the oil or butter in the Dutch oven or pan and gently fry the onions, peppers and chillies until softened.
2. Add all the spices and dry fry for 5 minutes.
3. Add the beef mince and brown.
4. Pour in the chopped tomatoes and stir.
5. Using the empty tomato tin, make up some beef stock and add to the pan.
6. Put the lid on and let the chilli cook down, stirring occasionally. The longer you leave it, the more flavoursome it will get.
7. Add the kidney beans when you are 15 minutes away from wanting to eat.
8. In the spare pan, cook the rice.
9. 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.