• 500gram or larger pack of minced beef.
  • 2 green chilli's
  • 1 large white onion finely chopped
  • 1 fat clove of garlic
  • green pepper chopped
  • 6 small mushrooms
  • 1 small courgette sliced
  • 1 small carton of passata
  • 1 large can of tesco's chili beans in chili sauce
  • 2 teaspoons of cumin
  • 1 teaspoon of ground coriander
  • 3 tablespoons of orange juice, it can be out of a carton that's fine,
  • 1 chicken stock cube
  • 2 tablespoons of tomato ketchup.

Susie’s Super Chilli

I treat the chili pot a bit like the old fashioned stew pot of years ago, ie, anything goes in. I have found it difficult putting this recipe down on paper as it seems to change everytime I make it, all I can say is I have never had a complaint and people keep asking for the recipe. I also find I make a large amount as I use it for so many different dishes and it freezes so well, during the winter it is lovely to walk into a bowl of warming chili, I also use it on top of jacket potatoes, I put it on top of nachos with some grated cheese,sour cream and some pickled chillies, really nice. I also use it in taco shells, so as you can see it is useful to freeze some.

I do find the best chillies beans are Tesco’s Chili Beans in Chili sauce, I use passata as it adds intensity, along with cumin, ground coriander and orange juice, I consider these things vital.

As I said you can add anything in the veg line that you like, I tend to use what is sat around in the fridge, just be careful that flavours do not fight each other.






  1. Start by dry frying the mince to extract any excess fat
  2. Add the chopped chili, stir through the mince
  3. Add garlic and onion, add a tablespoon of oil if you feel it needs it.
  4. Add cumin, coriander, and chicken stock cube crumbled into mince
  5. Add orange juice then add all the veg stir through
  6. Add passata and chili beans in sauce, give it all a good stir
  7. Add ketchup for sweetness
  8. Now is the time to have a quick taste of the sauce, you can make it a little sweeter or spicier to suit, a dash of Lea & Perrins is always good to make it fruitier, if you feel it looks a little dry add a little water
  9. It needs a good hour simmering away and you need to keep stirring it


I cook this dish in my wok and I always eat it next day as I feel the spices develop better. Optional is a few chilli flakes if you like it hotter. I hope you enjoy it as much as we do.