Elmhurst Windows.

Lockdown is here and what better way to get in the bonfire spirit than a cosy Bonfire Chilli at home.


This recipe can also be adapted to be suitable for vegetarians as well.

You will need:

500g Mince

2-3 tins of Chopped Tomatoes

1 Onion

1 Garlic Clove

1 tin of Kidney Beans

1 tbsp of Smoked Paprika

1 tbsp of Cinnamon

1 tbsp of Chilli Flakes

2 cubes of Dark Chocolate

1 Oxo Cube

Sour Cream and Coriander

We recommend serving this with rice however feel free to mix it up a bit!

The process:

Chop the onion and garlic and fry on a high heat until translucent followed by adding the mince until brown.

Add the chopped tomatoes and drain the kidney beans ready to add after the tomatoes.

Sprinkle in the Oxo Cube which you can do by crushing between your fingers.

Add the Smoked Paprika, Cinnamon, Chilli Flakes and Dark Chocolate and allow to simmer for 20-25 minutes on a medium heat, occasionally stirring to make sure it does not stick to the pan.

Add to the plate and serve with your rice and top with a generous dollop of Sour Cream and garnish with Coriander or even a lime wedge.