Text read by Mary Peters



Heat the oil in a large pot and brown the onions, garlic, meat cubes and minced meat for ten minutes. Then add the rest of the ingredients (except the beans) and season to taste – start with less chilli pepper first. Cook over low heat for about one and a half hours, stirring frequently. Then add the beans and simmer for another 30 minutes, adding a little more stock or beer if necessary.

The ingredients may sound strange – cocoa, beer, coffee? But the result is a very spicy, dark, thick chilli that was the winner of the “Statewide Chilli Championship” in Texas in 1999. This chilli goes well with cornbread with honey butter or baguette.

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