Chilli Stagger

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  • Ready in: 1hr
  • Serves: 7
  • Complexity: medium
Chilli Stagger


  • 2 tbsp olive oil
  • 2 large onions, chopped
  • 1 large red pepper, chopped
  • 2 garlic cloves, crushed
  • 2¼ lbs lean minced beef
  • 9 fl oz red wine
  • 2 cans chopped tomatoes, with liquid
  • 3 tbsp tomato purée
  • 2 red chillies, thinly sliced,
  • 3-4 tsp dried chilli flakes
  • 1 – 2 Scotch Bonnet peppers
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 stick cinnamon
  • A few dashes of Worcestershire sauce
  • 1 beef stock cube
  • ½ bar of dark unsweetened chocolate
  • Salt and freshly ground black pepper
  • 2 can red kidney beans, rinsed and drained
  • 1 large bunch coriander leaves, roughly chopped
  • wedges of lime, to serve


  1. Heat the oil in a large, heavy-based saucepan with a lid and fry the onion and garlic until softened. Increase the heat and add the mince, cooking quickly until browned and breaking down any chunks of meat with a wooden spoon. Remove the cooked minced meat and set aside.
  2. Fry onion and garlic until softened, stir in canned tomatoes, tomato puree, chopped chillies, chilli powder or chilli flakes. Then add cumin, coriander, cinnamon and Worcestershire sauce and crumble in a beef stock cube.
  3. Pour in the red wine and boil for 2-3 minutes. Now add back the cooked minced meat and season well with salt and freshly ground black pepper. Bring to a simmer, cover with a lid and cook over a gentle heat for about 1 hour, stirring occasionally until the mixture is rich and thickened.
  4. When bubbling add the secret ingredient is half a bar of dark unsweetened chocolate.
  5. Add the kidney beans and fresh coriander. Cook for a further ten minutes, uncovered, before removing from the heat, adding any extra seasoning to taste.
  6. Serve with rice, guacamole, sour cream and a big green salad.

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