Chili with a Difference

Wednesday 21 September 2011

Brrrrrr . . . it was a very cold day today. Autumn has arrived and summer is definitely over! Between the cold and the rain, we were definitely in the mood for some warming, stick to the ribs, comfort food!

We like Chili in this house. They always refer to any spicy stew as a curry over here . . . but this isn't a curry, it's a c-h-i-l-i. There is no curry spice in sight. I have always thought that a curry should have at least some curry powder in it . . . but to each their own. ☺

The Toddster likes his a bit on the spicy side, but you can adjust the heat by upping or downing the amount of chili powder. I use a mild American blend, so it's not as hot as the chili powder over here. If you are using a regular chili powder from over here, do taste and add as required. The chili powder over here is knock your socks off hot!

This chili is deliciously different . . . it has a smoky sweet almost barbeque tang to it . . . and it bakes in the oven until it is richly thick and scrumdiddlyumptiously fantastically good!

I always serve this with some steamed rice and corn muffins . . . but you can serve it with whatever floats your boat. Sometimes I serve it with this Custard Filled Cornbread, which is really scrummy too!

This also freezes really well, and if you like you can bake it up to two days ahead of time . . . you know how that goes. Somehow things like this taste even better when ripened for a couple of days. Oh so luverly!!

*Chili with a Difference*
Serves 4
Printable Recipe

This sweet and tangy spicy chili is a bit different in that you bake it in the oven, the end result being a deliciously thick chili. I like to serve it with some steamed rice and corn muffins.

7 slices lean streaky smoked bacon
1 pound extra lean ground beef
1 large red onion, peeled and chopped
1 (425g) tin of chopped tomatoes (about 2 cups)
1 (425g) tin of kidney beans, drained and rinsed (14 ounce)
1 (425g) tin of baked beans (14 ounce)
1 fat clove of garlic, peeled and minced
3 ounces of distilled vinegar (1/3 cup)
2 TBS soft light brown sugar, packed
1 TBS golden syrup
1 TBS dark treacle
(Can use 2 TBS mild molasses)
1 tsp dry mustard powder
1/2 tsp salt
1/4 tsp ground pepper
1 heaped TBS mild chili powder (or to taste)
1 tsp dried oregano flakes
1/2 tsp ground cumin
1/4 tsp hot pepper sauce

Fry the bacon until crisp in a dutch oven. (You will want to use one that is good on top of the stove and in the oven.) Crumble and set aside. Add the ground beef, onion and garlic. Cook, breaking it up, until the beef is no longer pink, and the onions have softened. Stir in the remaining ingredients and simmer while you heat the oven.

Preheat the oven to 150*C/300*F/gas mark 2. Cover the dutch oven tightly and bake for 2 hours. Uncover and stir. Bake for a further 1 hour, until thickened. Serve hot, spooned over white rice and accompanied with corn muffins if desired.

Over in the cottage today, Chocolate Chunk Sundae Delight.


  1. I was thinking about Chili just yesterday! I put chili pepper in mine too and I think the brown sugar is the real secret! :D

  2. Looks fabulous! I do love chilli and especially with mixed beans.....a wonderful Autumn dish Marie.

  3. What a great idea adding the baked beans..Why doesn't The Cottage appear on my blogroll anymore?

    Boohoo.. going to look into that.

  4. Baked beans... what a great idea, Marie! We love chili here, the spicier the better... and MUST have cornbread on the side. ;o) mmm... Happy Day, my friend--LOVE YOU LOTS ((BIG HUGS))

  5. this is some goodchili.We have chili quite often in winter, I never really ,make it in summer.The addition of the molasses and vinegar is new to me,, it sounds yummy! Have a wonderful day Marie,, its raining here and cool.Windy day.Thats the weather report for Ontario Canada for today,, (well Northern Ontario) suns probably shining down south,, they had snow a bit north from us.

  6. Hi Marie,

    This sounds delicious! It's funny that you should post this recipe today, as I had it in mind to cook a beef chilli tonight (it's really autumnal down here in Devon too!). I usually do the BBC Good Food website's chilli recipe, but I fancy something a little different! I don't have the bacon for your recipe unfortunately (that sounds delish!), but I do have a can of baked beans (what a brilliant idea!).

    I have a quick question: I don't have any dark treacle or molasses - is there anything I could substitute that with? Or should I just add a bit more of the brown sugar? I also probably don't have time to give it the full 3 hours on this occasion, but do you think it'd still be okay if done for a little less time?

    Thanks for posting, this recipe sounds delightful!

  7. This really sounds "knock your socks off good!" I love the flavors you use (especially the baked beans) Cant wait to try this - the cornbread addition sounds wonderful too!
    Mary x

  8. Rosie, try using soft dark brown sugar instead of the treacle/syrup. Also you could cut the time down a little bit, but it probably won't be quite as thick. I hope you enjoy it as much as we do!

  9. mmmmmmm, mmmm, mmmmmmmm! Looks really delicious - chilli is one of those regular weekday meals in this house that I don't really know how I make - so interesting to read another version - sounds very sweet, but good.

  10. This dish is so mouth watering. Totally agree that eating this chili beans with plain white rice and cornbread is a great thing to do at home for rainy days.

  11. Exquisito y contundente,me encanta,una verdadera delica,abrazos.

  12. Disagree about things getting called curry when there isn't curry powder in it. Don't know anyone who would do that.

    Try Asda's curry powder and google "Lupe Pintos" if you want a variety of spices!

  13. Love the smoky flavour this chili recipe's all about Marie. I love to serve ours with sour cream on the side & heaps of chopped shallots.
    Millie x


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