Phil Vickery's bonfire chilli three ways
Coronavirus restrictions may have put a dampener on Bonfire Night this year - but that doesn’t mean you can’t enjoy some dazzling food in the kitchen. Bursting with smoky flavours, Phil Vickery's showing you how to make his delicious chilli.
Phil's bonfire chilli
Preparation time: 15 minutes
Cooking time: 40 minutes, roughly
Serves: 6-8
Ingredients
2 tbsp vegetable oil
2 large onions, peeled and finely chopped
4 cloves garlic, peeled and chopped
400g beef mince, best with a 20% fat content
2 tsp cumin
1 tsp ground cinnamon
1 tbsp paprika, optional
2 tsp dried oregano
1/2 tsp dried chilli flakes
400g can chopped tomatoes in sauce
300mls water roughly
2 x beef oxo cubes
1 tbsp tomato puree
2 tsp liquid smoke, optional
2 tsp sugar
Salt and ground pepper
To serve
Sloppy Giuseppe
Morrisons Spicy ‘Hellfire’ sausages
‘Dog’ rolls
Sausages
Cheese slices
Mexican Feast Style
Tortillas
Nachos
Chopped avocado
Sour cream
Soft tortillas
Fresh coriander
Jacket potatoes
Method
1. In a large pan, heat the oil and then add the onions and garlic and soften
2. Add in the mince and break it up well with a wooden spoon. Then cook until all the moisture has evaporated and the meat is starting to brown nicely.
3. Next, add all the rest of the ingredients and mix well. Bring to a simmer. Mix well and taste - adjust the seasoning if needed.
4. Cook for 35-40 minutes gently, then adjust the seasoning if needed
5. Serve with the sides, as per the serving suggestions