A deep, smoky beef and bean chilli with a slow-building Carolina Reaper burn from Olé Reaper.
Serves: 6 | Prep: 15 min | Cook: 1 hr 15 min
Heat warning: Olé Reaper is made with Carolina Reaper, one of the world's hottest chillies. Start with less than the recipe says and add more to taste.
Ingredients
- 2 tbsp oil
- 1 kg beef mince
- 2 onions, diced
- 4 cloves garlic, chopped
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 1 tsp dried oregano
- 2 tbsp tomato paste
- 2 × 400 g cans chopped tomatoes
- 2 × 400 g cans kidney beans, drained
- 1 cup beef stock
- 1–2 tsp The Flavorsmith Olé Carolina Reaper Sriracha
- Salt
- Sour cream, grated cheese, coriander and rice, to serve
Method
- Heat the oil in a large pot over high heat. Brown the mince in batches. Remove.
- Lower the heat, add the onions and cook 8 minutes. Add the garlic and spices for 1 minute, then the tomato paste for 1 minute.
- Return the beef with the tomatoes, beans and stock. Simmer gently, partly covered, for 1 hour.
- Stir in 1 tsp Olé Reaper, taste and add more to your heat level. Season with salt.
- Serve with rice, sour cream, cheese and coriander.
Chef's tip: Add the Reaper at the end — heat intensifies as chilli simmers, so it's easier to control.