chilli recipe

A delicious hot relish to serve with grilled or barbecued meats and fish.

Sweetcorn and chilli relish

sweetcorn cobs

onion, sliced as finely as possible

red chillies, deseeded and chopped (optional)

coriander seeds, crushed

lime

caster sugar

rice vinegar vinegar

salt

tsp cornflour

Shuck the kernels off the cobs (this is most easily done by standing each cob upright in a large bowl and running a knife down it, mowing the corn as you go). Cook the corn in plenty of boiling, salted water for about 2 minutes and drain well.

In a saucepan, mix the onion, chillies, if using, coriander seeds, lime zest and juice, sugar, vinegar and salt. Bring to the boil and simmer hard for about 5 minutes. Reduce the heat, add the sweetcorn and simmer gently for 20 minutes.

Mix the cornflour with 4 tablespoons water to make a paste. Add this to the sweetcorn mixture and bring the heat back up to a simmer for about 5 minutes or until the sauce has thickened. Transfer to a sterilised jar and cool. You can either eat it immediately or keep in a cool place for up to 3 months.

This chilli is great for casual entertaining - just lay everything out and let people add their own toppings

Black bean chilli

olive oil

garlic cloves, finely chopped

onions,

tbsp sweet pimenton (Spanish paprika)

tbsp cumin

tbsp cider vinegar

brown sugar

tomatoes

cream

In a large pot, heat the olive oil and fry the garlic and onions for 5 mins until almost softened. Add the pimenton and cumin, cook for a few mins, then add the vinegar, sugar, tomatoes and some seasoning. Cook for 10 mins.

Pour in the beans and cook for another 10 mins. Serve with rice and the accompaniments of your choice in small bowls.

Grilling the vegetables – plus the addition of some dark chocolate and a spoonful of chipotle paste – is the secret to adding that extra oomph to this chilli.

Smoky Aubergine & Red Pepper Chilli

Aubergines

Mixed Peppers

Red Onions

Garlic Cloves

Tsp Ground Cumin

Tsp Dried Oregano

Tbsp Chipotle Paste, Plus Extra To Serve

Tins of Kidney Beans

Squares of Dark Chocolate

Limes

Bunch of Fresh Coriander (25 grams)

Baguette

Tbsp Yoghurt

Slice the aubergine, pepper and 1½ red onions into medium-sized chunks. Spread out onto your largest baking tray. Drizzle liberally with olive oil and add some salt and black pepper to season. Cook under the hot grill for 15 mins, tossing the veg every 5 mins, until collapsed and blackened in places.

Meanwhile finely chop all the garlic cloves. Scrape two-thirds into a small bowl to be used later. Get a large saucepan over a medium heat and drizzle in a little oil. Add the remaining garlic, fry for 30 seconds and then spoon in the cumin and oregano. Cook for 30 seconds more. Add the chipotle paste and tip in the chopped tomatoes.

Drain the kidney beans and add to the pan. Refill one of the cans halfway with water. Pour that in too. Bring to the boil and season with salt and black pepper. Add the grilled veg and the chocolate to the pan. Give everything a good mix then leave the chilli to simmer away for 20 mins.

Thinly slice the remaining onion half and scrape into a small bowl. Cut one lime in half and squeeze in the juice. Season and scrunch with your hands as this will help the onion quick-pickle. Set aside.

Finely chop most of the coriander and add to the bowl of chopped garlic. Pour in 4 tbsp of olive oil. Slice the baguette on a diagonal, lay the bread onto a baking tray and spoon over the garlic oil. Bake in the oven for 10 mins until crisp and golden.

Who doesn't love mini sausage rolls at a party? These versions are delicious for grown-up entertaining.

Chilli lamb mini sausage rolls

brown onion, finely chopped

garlic cloves, crushed

5.00 gm ground cumin

tsp coriander

tsp dried chilli flakes

6.25 gm sweet paprika

lamb mince

breadcrumbs

eggs, lightly beaten

65.00 gm hot chilli sauce

puff pastry, partially thawed, halved

18.00 gm sesame seeds

tomato sauce

Step 1

Preheat oven to 200°C/180°C fan-forced. Line 2 baking trays with baking paper.

Step 2

Heat oil in frying pan over medium heat. Add onion and garlic. Cook, stirring, for 4 minutes or until onion has softened. Add cumin, coriander, chilli flakes, salt and 2 teaspoons paprika. Cook, stirring, for 1 minute or until fragrant. Transfer to a large heatproof bowl. Set aside to cool for 10 minutes.

Step 3

Add mince, breadcrumbs, half the egg and 1 tablespoon chilli sauce to onion mixture. Mix until combined. Shape 1/2 cup mince mixture into a sausage shape. Place along 1 long side of 1 pastry half. Brush opposite edge with a little of the remaining egg. Roll up pastry, starting from mince side, to enclose filling. Cut into 4 pieces. Place, seam-side down, on prepared trays. Repeat with remaining mince mixture, pastry and egg to make 24 rolls.

Step 4

Combine sesame seeds and remaining paprika in a small bowl. Brush pastry tops with remaining egg. Sprinkle with sesame mixture. Bake for 25 to 30 minutes, swapping trays halfway through cooking time, or until golden and puffed. Stand for 5 minutes.

Step 5

Meanwhile combine tomato sauce and remaining chilli sauce in a small bowl. Serve sausage rolls with sauce.

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5348771529001-5751749749001

The trick to bags of flavour in this chilli is blackening the onion and garlic for the chipotle sauce. It adds a smoky depth which complements the chipotle. Ideal for batch cooking, you could even double the quantities of this chipotle chilli con carne and then keep portions in the freezer - ideal for when you need an instant Mexican-inspired meal to hand. If you enjoy cooking with spice, you’re going to really get a kick out of the flavours in this simple chilli.

Chipotle Chilli Recipe

Onion

Garlic Clove

Red Pepper

Cumin Seeds

Chipotle Paste

Tinned Plum Tomato

Tomato Purée

Oregano

Beef Mince

Drained Cooked Kidney Beans

Reserved Kidney Bean Liquid

Dark Chocolate

Salt

Black Pepper

Coriander

Soured Cream

Avocado

Lime Wedge

Rice

Tortilla Chip

Cheddar

Peel the onion. Cut in half then finely chop one of the halves, leaving the other whole. Peel the garlic cloves, leaving them whole. Finely chop the red pepper and set it aside along with the chopped onion.

Get a large saucepan, or casserole pan that you’ll cook the chilli in, set over a high heat. Once visibly hot, add the halved onion and whole garlic cloves to the dry frying pan. Cook for 3-5 mins, flipping halfway through, until both are becoming nicely charred, then remove the pan from the heat.

Put the charred garlic and onion into a blender. Add the cumin seeds to the pan and let them toast in the residual heat for a minute or so, tossing them so they don’t burn, then tip them into the blender. Add the chipotle paste, plum tomatoes, tomato purée and dried oregano then blitz until it becomes a smooth sauce. This is the base for your chilli.

Set the pan back over a high heat. Tip in the mince along with 1 Tbsp olive oil. Season, then fry for 5-8 mins, breaking the mince up with the back of your spoon until evenly crisp and browned. Remove with a slotted spoon into a bowl.

Turn the heat down to medium, add the chopped onion and pepper along with 1 Tbsp olive oil. Cook, stirring occasionally until soft, around 8-10 mins.

Add the mince back to the pan, then pour in the chipotle sauce along with the kidney beans and all of their water, then half fill the can with water and add that into the pan, too. Add the dark chocolate, if using.

Simmer the chilli, stirring occasionally, for 30 mins until the sauce has thickened and is clinging to the meat, then season to taste. Serve with all your favourite accompaniments: rice, coriander, sour cream, smashed avo, lime wedges, tortilla chips, grated cheddar, if you like. Enjoy. 

Really delicious chilli, will definitely make again!

I added beef stock and replaced the chocolate with cocoa (because I always eat any chocolate in the house) - worked beautifully

I make this once a week, so comforting and delicious.

Student dinners don't get easier than this. Make a big batch of this beefy chilli con carne and you'll be able to make a load of easy meals throughout the week.

Beef Chilli Con Carne

Red Bell Pepper

Chilli Powder

Smoked Paprika

Cumin

Tinned Chopped Tomatoes

Beef Stock

Frozen Sweetcorn

Finely dice the onion and red peppers. Crush the garlic.

Add a drizzle of olive oil into a large lidded saucepan on medium heat. Once hot, fry the mince in batches, making sure it doesn’t stew. Once browned, remove from the pan and set aside.

Add another glug of oil into the pan. Then, add the onion and pepper. Stir-fry over until softened, 7 mins, then add the garlic and fry until fragrant.

Stir in the tomato purée, chilli powder, paprika and ground cumin. Cook for 2 mins stirring all the time.

Add the tinned tomatoes and drained kidney beans. Mix well, then return the mince to the pan and pour in the beef stock. The mince should all be covered. If not, add a splash of water. Season with salt and pepper. At this point, taste the chilli – if you want more spice, add a wee bit more chilli powder.

Simmer the chilli until thickened to your liking, or bring to the boil, then reduce to a simmer, place a lid on and leave to cook gently for up to 1 hr 30 mins, depending on how much time you have. Simmering for a longer time will mean a thicker, richer end result, but it’s still delicious eaten straight away if you don’t have the time or are too hungry.

Stir the sweetcorn through until defrosted before serving. Optional: if batch cooking for the week, transfer to Tupperware containers.

Good recipe! I left out the frozen sweetcorn and added some mushrooms and chocolate BBQ sauce (my secret ingredient) and it came out really well

Very good and easy batch cooking, thanks.

I slow cooked this for 12 hours... then oven baked it on top of tortilla chips for a quick, loaded nacho situation. Yum!

Lovely base recipe. I was cooking for 4, so doubled to get 3 meals.  Made burrito bowls tonight, quesadillas for couple of nights time, and stuck a 3rd in the freezer for another day.

Very good! I made mine with a meat alternative mince and a side of guacamole 🥑

This chilli is so great🔥🔥🔥🔥🔥🔥🔥 no bias 🙅🏻‍♀️🙅🏻‍♀️🙅🏻‍♀️

Made this last night, simple yet delicious! Still hesitating between making the nachos or the quesadillas with the leftover. 🤔

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A slow-cooked chilli with a delicious hint of rich dark chocolate. Give it go!

Chilli Chocolate Con Carne

Diced Beef

Red Onion

Bell Pepper

Chilli Flakes

Tomatoes

Sour Cream

Heat a splash of olive oil in a heavy-bottomed pan set over a medium heat, then brown the beef in two batches on all sides. Once cooked, remove the beef from the pan. Finely slice the onions and add half of them to the pan with another glug of olive oil. Cook for 5 mins until starting to soften. Meanwhile, finely slice the garlic and chop the red pepper into 2cm pieces. 

Add the garlic and red pepper to the pan and cook for 2 mins, then add the cumin, smoked paprika, chilli flakes and tomato purée. Cook for 1-2 mins, then pour in the chopped tomatoes, beef stock and drained and rinsed kidney beans. Return the beef to the pan, give it a stir and bring to the boil. Reduce to a simmer, cover with a lid and cook for 3-3½ hrs until the beef is falling apart and tender. Once cooked, give it a good mix and it will start to break up.

Grate the chocolate into the chilli, mixing well, then season with salt and pepper. Roughly chop the coriander. Serve the chilli in bowls topped with soured cream, the remaining onion, coriander and extra chilli flakes. 

Really nice chilli! The chocolate was a bit much though and in my opinion overpowered the other flavours - next time I will add a little bit of the chocolate at a time to taste.

Everyone loved this chilli. Making it again this weekend! Crowd pleaser!

This is the ultimate veggie chilli packed full of beans and spices. Make it once and you'll be able to cook more quick and easy meals throughout the week!

Veggie Chilli Sin Carne

Tomato

Jalapeño

Dried Porcini Mushroom

3tbsp Chipotle Paste

1tsp Ground Cumin

2tsp Ground Cinnamon

1tsp Smoked Paprika

Coffee

1tbsp Marmite

Can Chopped Tomatoes

Can Kidney Beans

Dark Chocolate (to serve)

Heat the grill to medium-high. Peel and chop the onion into wedges, then peel the garlic. Chop the tomatoes into wedges and remove the stalks from the jalapeños. Put everything onto a baking tray and slide under the grill for 10 mins, then turn and grill for another 5 mins until charred.

Put your porcini mushrooms into a bowl, then cover with boiling water and leave to stand for 20 mins until the mushrooms are fully hydrated.

Put the onion, garlic, tomato and jalapeños into a blender along with the mushrooms and their soaking water. Blitz until smooth and set aside.

Dice the pepper. Heat a shot of oil in a large lidded pan or casserole dish over a medium heat and fry the pepper for 5 mins, then remove from the pan. Heat a shot more oil over a low-medium heat and add the smoked paprika, cumin, cinnamon and oregano. Cook for 1 min before adding the blitzed mushroom paste and the chipotle paste.

Tip in the coffee and Marmite, then add the tinned chopped tomatoes and drained and rinsed beans. Add the red pepper back in, then cover and simmer on low for 30 mins. If you want the chilli a bit thinner, loosen with water. Finally, melt in the dark chocolate. Taste and adjust seasoning with salt and pepper.

Love this - Didn’t have enough Chickpeas so substituted 1/2 with Puy lentils. Roasted the mushrooms ( grill broken) It was delicious, super easy and kept the meat eaters happy too.

great, swapped half the kidney beans for lentils 

Super tasty! I halved the chocolate after reading the reviews and I couldn’t find fresh jalapenos in the shops so I used pickled from a jar. I also used black beans and kidney beans for different textures. Also there’s a bug in the shopping list function which meant I used fresh mushrooms rather than dried so yeah, lots of substitutions but it still tasted great! I had it as a burrito bowl all week and just kept tweaking the sides so it tasted different every day. Definitely going to be a regular recipie!

really tasty chilli. i made a giant pot and deseeded the chillies to reduce the spice level a bit

waaay too many kidney beans and put a lot less Chipotle sauce in for the baby

Extremely rich, didn’t taste bad just gave me reflux   

Delicious! My go-to chilli recipe from now on, and everyone I have made it for loved it too

I really loved this, had it as a burrito bowl the first night, planning enchiladas and jacket potato with the rest. I swapped the coffee for beef stock as I thought coffee might be a bit too much and halved the amount of chocolate. Also used a mix of beans. Really good, will make again!

More a comment on the app measurements: The current measurements on this recipe are different to those on the website, the measurements on the website are correct but not on the app. 

Would be helpful if the recipe actually included the step to cook the coffee!

will a large cooked amount of this base safely keep in the fridge for 5 days to keep using?

I have just made this because I love Jodie’s recipes usually but this is all wrong!!!  It’s bitter, the coffee and chocolate way over kill any other taste it’s totally unbalanced. I’m not sure this was tested properly?! Totally inedible.

Hey, I don't drink coffee - anything else that can be used as a substitute? Thanks!

Been making chilli for years. Some great, some okay, but this? THIS chilli right here than I’m having on some sourdough toast on day 2? This is special.

Delicious and lots of depth of flavour. I added black beans in error as opened the wrong tin and some veggie mince for added protein but was still tasty. Will definitely be making it again

Sublime. New go-to veggie chilli recipe. Definitely use less chocolate than recommended - we used about half and it was spot-on.

Was quite good! Nice depth of flavour & zing. Added some chipotle in adobo.

My favorite recipe from the batch cooking series. I always have a batch in the freezer. I added some portobello mushrooms once and it was so good.

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Top 8 chilli recipe recipes from across the web

The most viewed chilli recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sweetcorn and chilli relish

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Chilli lamb mini sausage rolls

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Beef Chilli Con Carne

Chilli Chocolate Con Carne

Veggie Chilli Sin Carne

The most viewed chilli recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine