Jen's Atomic Chilli

    Jen's Atomic Chilli

    151saves
    4hours15min


    30 people made this

    This chilli is not for the faint-hearted! The well rounded background flavour provides a great base for the fiery hot chilli.

    JennaM Canterbury, New Zealand

    Ingredients
    Serves: 12 

    • 1 kg beef mince
    • 3 (400g) cans diced tomatoes
    • 150ml tomato paste
    • 1 330ml can beer
    • 2 cups beef stock (or 2 cups water and 2 dried beef stock cubes)
    • 3 (450g) cans red kidney beans, drained and rinsed
    • 3 large onions, chopped
    • 6 cloves garlic, crushed
    • 2 green capsicums, chopped
    • 1/2 teaspoon cayenne pepper
    • 1 tablespoon brown sugar
    • 1 teaspoon dried oregano
    • 1 teaspoon ground black pepper
    • 2 teaspoons salt
    • 3 tablespoons ground cumin
    • 1/4 cup chilli powder
    • 1 tablespoon instant coffee powder
    • 2 tablespoons worcestershire sauce
    • 3 tablespoons lime juice

    Directions
    Preparation:15min  ›  Cook:4hours  ›  Ready in:4hours15min 

    1. Place beef mince in a large, deep pot (at least 5 litre capacity). Cook over medium-high heat until evenly brown, crumbling meat as it cooks.
    2. Add all other ingredients to pot. Bring to a boil, then reduce heat to very low and simmer 4 hours, stirring occasionally. Flavour develops as it cooks, so don't skimp on time!

    Tip

    If it tastes too spicy at the beginning of cooking, don't panic, the heat mellows out and is absorbed into the beans (the yummiest part!). Always best the next day.

    Other ideas

    This chilli can easily be made in a slow cooker. Brown meat and onions on the stove first, then add all ingredients into the slow cooker, stir and cook on high 3 hours and low another 5-7 hours.

    Recently Viewed

    Reviews (11)

    BloodyLanceFlashman
    6

    I have only been cooking for a few weeks and made this. Absolutely outstanding flavour and easy to make. Highly recommended. - 04 Oct 2012

    by
    5

    I made this for guests last weekend, so I halved the chili powder. The flavours were delicious and the spiciness was not too strong. I will definitely make this again, only I'll use all the chili next time! - 06 Apr 2010

    4

    made it and loved it. It doesn't last long enough to freeze the leftovers. I have passed on this recipe three times already - 01 Dec 2010

    Write a review

    Click on stars to rate