This is a mild chilli recipe, perfect for the whole family to enjoy. This is an easy dish to make, and if you are heading out this fire work night it is something that you could make in the slow cooker and come home to. This is a real meaty dish perfect for a cold winter’s night. If you are making this dish for young children I advice that you leave out the alcohol.


Bonfire night Chilli


500g Good quality minced beef

400g chopped tomatoes

1 Red onion (Finely chopped)

1 Roasted red pepper (Roughly chopped)

2 Garlic cloves (Finely chopped)

200g Mushrooms

1 Heaped tsp Mild chilli powder

1 tsp Paprika

1 tsp Chopped parsley

2 tbsp. Balsamic vinegar

2 tbsp. Port or Red wine

1 Beef stock cube or stock pot

1 tbsp. tomato puree

Rice, Nachos and Soured cream to serve


Place a pan on a medium to high heat and add a splash of rapeseed oil, add the onions and cook until soft. Once the onions have softened add the garlic and the mince. If you have excess fat in the pan it is at this point that you will want to drain the fat using a sieve. Once the mince has browned, add the mushrooms, chopped tomatoes, chilli powder, paprika, parsley, balsamic vinegar, Port/Red wine, Beef stock and tomato puree. Stir these ingredients well and leave on a low heat for 20 minutes. Once ready, serve with rice, nachos and soured cream.

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