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Danny's best chilli recipe

Danny's best chilli recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Beef mince

After years of trying, I have finally come up with a recipe for the best chilli con carne. I like to serve it with a cumin and fresh coriander soured cream.

8 people made this

IngredientsServes: 12

  • 4 tablespoons olive oil
  • 1 onion, chopped
  • 1 red pepper, chopped
  • 1 Anaheim chilli pepper or mild green chilli pepper, chopped
  • 2 red jalapeno pepper, chopped
  • 4 garlic cloves, minced
  • 1.25kg lean beef mince
  • 4 tablespoons Worcestershire sauce
  • 1 pinch garlic powder, or to taste
  • 2 beef stock cubes
  • 1 bottle light beer
  • 800ml tomato passata
  • 1 (400g) tin chopped tomatoes with chilli
  • 1 tin tomato puree
  • 120ml white wine
  • 2 tablespoons chilli powder
  • 2 tablespoons ground cumin
  • 1 tablespoon brown sugar
  • 1 tablespoon spicy chilli sauce
  • 2 1/2 teaspoons dried basil
  • 1 1/2 teaspoons smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground black pepper
  • 2 (400g) tins red kidney beans
  • 225g soured cream
  • 3 tablespoons chopped fresh coriander
  • 1/2 teaspoon ground cumin

MethodPrep:35min ›Cook:2hr15min ›Ready in:2hr50min

  1. Heat oil in a large pot over medium heat; cook and stir onion, pepper, Anaheim pepper, jalapeno peppers and garlic in the hot oil until softened.
  2. Meanwhile, heat a large pan over medium-high heat. Cook and stir beef in the hot pan until browned, 5 to 7 minutes; add Worcestershire sauce and garlic powder. Crumble stock cubes over beef and add beer. Continue to cook , scraping any browned bits from the bottom of the pan, until liquid is hot, about 3 minutes. Stir beef mixture into pepper mixture.
  3. Stir tomato passata, diced tomatoes, tomato puree and wine into the beef mixture. Season with chilli powder, 2 tablespoons cumin, brown sugar, chilli sauce, basil, paprika, salt, oregano and black pepper. Bring to the boil and reduce heat to medium-low. Cover and simmer until very tender and flavours have developed in the chilli, about 90 minutes, stirring occasionally.
  4. Stir in kidney beans; continue to simmer until beans are hot, about 30 minutes more.
  5. Blend soured cream, fresh coriander and remaining 1/2 teaspoon cumin in a food processor until smooth. Serve soured cream mixture with chili.

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The Cottage Smallholder

D generally cooks on a Friday. It used to be steak. Now it’s something a bit more economical. On Thursday I found a chunky pack of lamb loin chops in the fridge reserved for his chef spot. They’re cheaper than steak but still a big Friday night treat.

When I pushed open the cottage front door he was busy with string and chops.
“Don’t look. It’s a surprise dish.”
My antenna has 20/20 surround vision. He was tying the chops together with string. The effect resembled an eccentric rack of lamb with chunkier chops.

The result was absolutely delicious and well worth trying at home. The chops were as succulent as a rack of lamb but far tastier as the herbs and garlic infused each cutlet.

“Why exactly did you go down the string route?” I was intrigued by the Heath Robinson treatment.
“The rack of lamb was £7.00 for a mini rack of five slim cutlets. On the shelf below, these loin chops were chunkier and just over £5.00. No contest when I remembered that we had string at home.”

I’m so pleased that I live with a man that wants to play with food.

Danny’s simple and succulent herb infused lamb chop recipe

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Bourke Street Bakery Pork and Fennel Sausage Rolls

I’ve taken a brief hiatus from while I search for a job, get sorted for Christmas (can you believe it’s only two weeks away?!) and recover from a crippling case of the sniffles.

I’ve been feeling a little homesick for Australia (always happens when I’m a little under-the-weather), so I Googled the recipe for my favourite bakery treat – Bourke Street Bakery’s Pork and Fennel Sausage Rolls.

The recipe called for 1.5 kilos of pork mince (!) so I decided to halve the recipe for my first foray into sausage rolls:

Bourke Street Bakery Pork and Fennel Sausage Rolls

1 tbs extra virgin olive oil
3 garlic cloves, finely chopped
1.5tbs (around 20g) fennel seeds, finely chopped (Mr Q wrapped the seeds in paper towel and gave them a good bashing to grind – best to use a mortar and pestle if you have one!)
2 thyme sprigs, leaves picked
1 small brown onion, finely chopped
2 sticks of celery, finely chopped
1 medium carrot, finely chopped
750g of lean minced pork
20g breadcrumbs
1/2 tbs salt
1 tsp (15g) white pepper (I used ground black pepper)
Puff pastry (I used ready-made)
Egg wash (1 egg and 1/4 cup of milk)
Fennel seeds for sprinkling

Heat the oil in a saucepan. Add the garlic and cook for 30 seconds. Add the fennel and thyme and stir until aromatic. Add the onion and celery and cook for 5 minutes, until onions are browned. Add the carrots and cook for 20 minutes, until mushy. Remove from heat and allow to cool.
Put the pork mince in a large mixing bowl and add the cooled veggie and spice mixture, salt, breadcrumbs and pepper. Use your hands to combine the ingredients.
Put the oven on to heat at 200 degrees.
Divide the sausage meat onto the puff pastry in long sausages. Roll them up and paint the egg wash on top. Cut the sausage rolls into the size you want and sprinkle with fennel seeds.
Bake for 40 minutes, or until the sausage rolls are golden brown.

Lessons learned: don’t over-fill the sausage rolls, they’re easier to eat and dunk in tomato sauce if they’re more compact. Also, be a little more economical with the fennel seeds if you find the taste overpowering (Mr Q and I agreed that the amount in the recipe was enough – any more fennel and the taste would be a bit full-on).

Double the sausage roll recipe and put some in the freezer (pre-baking) for a rainy day. We cooked and ate all of them in one sitting!

Serve these pork and fennel sausage rolls with plenty of tomato sauce (or ketchup, if that’s what you call it!) and an icy-cold beer for a real taste of Australia.

17 lekker local dips and sauces to stock up on

We highly recommend stockpiling these artisanal, locally produced spreads and dips.

Aioli SA

From creamy aioli to hot sauce and preserves, they have a little something for everyone! All handcrafted in SA and delivered effortlessly straight to your door.

Artisanal Spice

For apple atchar, aubergine relish, Danny’s Chilli Pickle, sweet mango dipping sauce and more, check out Artisanal Spice. All produce is locally sourced, plant-based and delicious!

Banhoek Chilli Oil Company

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Karen Dudley’s Box for Cooks

Make sure your kitchen is stocked right and order one of Karen Dudley’s Box for Cooks – it’s packed with a variety of uniquely flavoured sauces that vary each month. June’s box includes BBQ sesame cook-in sauce, nicely spiced syrup for gluhwein, tamarind cook-in sauce and more.


Artisanal small-batch tomato sauce, handmade in SA – your chips will love you for this saucy upgrade!

Meme’s Mazavaroo

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Sepial’s Kitchen

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Skinny Food Co

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Recipe Summary

  • 1 (8 ounce) package linguine pasta
  • 1 ¾ cups water
  • ½ cup onion, diced
  • ¼ cup butter
  • 1 ½ tablespoons chicken bouillon granules
  • 1 tablespoon lemon juice
  • ½ teaspoon garlic powder
  • ½ teaspoon dried parsley
  • ⅛ teaspoon dried oregano
  • ¼ teaspoon ground black pepper
  • 1 (12 ounce) package imitation crabmeat, diced
  • 1 cup whipping cream
  • ½ cup shredded Swiss cheese

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.

Bring water, onion, butter, chicken bouillon granules, lemon juice, garlic powder, parsley, oregano, and pepper to a boil in a skillet over medium-high heat. Reduce heat to medium-low and continue to simmer until the liquid is reduced, about 10 minutes, then add the imitation crabmeat, and cook for 2 more minutes. Stir in the whipping cream and Swiss cheese until combined. Serve cream sauce over prepared pasta.

31 Old Fashioned Recipes from the 1950s


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Are you nostalgic for the good old American fare of the 1950s? It was a time when fast food really took off with now-giants of the industry like McDonald's and KFC, and sitting down with the family for dinner was the norm. You can't time travel, but you can remember days of poodle skirts, jukeboxes and diner food with these old-fashioned recipes.

Our favorite old-fashioned recipes include simple ingredients like ground beef. There wasn't much of a health craze recipes were made for taste, which makes these easy dinner recipes extra delicious. There's no need to feel guilty about indulging in recipes that remind you of mom or grandma's cooking. Let these old-fashioned recipes like 1950s Salisbury Steak take you back to the days of your youth. Don't forget about the great food they had at the drive-in!

Whether you're taking a trip down memory lane, planning for a 1950s-themed party, or you just want more traditional recipes, our collection won't disappoint.

Get started with this video for an ultimate 1950s party dessert, and then keep scrolling to find more amazing recipes!

Goat's cheese rounds with honey, walnut, rocket and umeboshi

Christmas day can be one of the most stressful time of the year for home cooks. Make your life easier with Danny’s delicious goat’s cheese canapé recipe, which features sweet and sour pickled plums and can be whipped up in a matter of minutes.

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Around this time of year, I do like to dust off a few old Dad jokes that have been hanging up in the wardrobe. The best and most festive one is to announce to the family on Christmas Day that ‘I am just nipping into the kitchen to finish preparing the canapés.’ And then pop back into the room five minutes later with a tray, stacked with tinned marrowfat peas. ‘Here comes the can o’peas!’ I usually boom as I enter, brimming with pride at my fantastic, punny joke. Sadly, no one bats an eyelid these days. Because they saw it coming and quite frankly, it’s all getting a bit boring now. That’s according to my sister that is.

Like my rubbish jokes, Christmas Day can sometimes need a reboot, especially after the frantic 6AM tear up around the tree. Despite the tea and bacon sandwiches that follow, adrenaline levels tend to drop towards late morning, so the arrival of canapés at noon are often just the ticket.

But you don’t want to mess around for too long making them either. All you really want is to go bish bash bosh and get out of that kitchen as soon as possible, leaving whoever is delegated to cooking Christmas dinner to it. Which is still down to the grandparents in my family (i.e. my folks or in-laws) but I will step up one year. Promise.

Coming back then to the necessity for speedy preparation of tidbits, these goat's cheese rounds are great to knock up because they are easy, look the part and taste rather good in my honest opinion. All flavour combinations are catered for with these canapés. Creamy, nutty, sweet, pepper and salt, all to be taken with one swift bite. The umeboshi will almost certainly be the one ingredient to raise eyebrows though. These Japanese pickled plums are often attributed to curing hangovers, due I suspect to the inherent salt and sour kick they deliver. Should you find yourself feeling delicate over the next couple of weeks, one of these withered plums popped into the mouth will bring you to your senses in no time, I guarantee you that.

They are to be used rather sparsely though and for these cheesy disks, they make up the cherry aspect of a holly leaf. Make these and you will soon be forgiven, for whatever rubbish jokes that are uttered on Christmas Day. Because they are coming. You’ve got to pull those crackers yet.

Best Chili Ever. . . And Trying Something New

I realize this might not look like chili to you, but this is my new go-to chili recipe. Maybe it’s because the Husband likes chili or maybe because the girls now eat it too and love the beans, or maybe it’s because it’s so cold here now in WA. . whatever the reason, we’ve been eating a lot of chili over here.

I love how versatile it is (not only with the ingredients but also with how you can eat it) and I always throw as many vegetables in as possible. This used to be my go-to chili recipe, but now . . this one is it. Might be the Mexican Beer + beef broth + the garbanzo beans but this chili sure is flavorful. I love it.

Now, it’s the New Year and I’m trying to eat semi-healthy . . . so I did not sprinkle on the shredded cheese this time. And I even removed the sour cream (this was just for the photo). Damn, I was being so good. The last photo of this post will show you how I ate my chili today.


  1. Mukora

    Very useful piece

  2. Foster

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  3. Eurymachus

    I would not say using this approach and logic, you can come to such delirium. So, it's not worth it, it's not worth it ... But, in general, thanks, it's really interesting and there is something to think about. All happy holidays and more bright ideas in NG !!!!! Let's light up the 31st!

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