Try this diner-style chilli, then check out our easy chilli con carne, vegetarian chilli, vegan chilli and more chilli recipes.


  • 500g beef mince
  • 2 onions, chopped
  • 2 tbsp mild chilli powder
  • 1 tbsp dried oregano
  • 2 tsp garlic powder or granules
  • 2 tsp ground cumin
  • 4 tbsp tomato purée
  • 500ml passata
  • 2 tbsp of chopped pickled jalapeños, plus extra to serve
  • 300ml chicken stock
  • 1 tin kidney beans, drained
  • to serve grated cheddar
  • to serve tortilla chips


  • STEP 1

    Brown the mince all over in a hot non-stick pan (there should be enough fat released to fry the mince). Add the onions and cook until softened, then add the chilli powder, oregano and garlic powder and cumin. Fry for a few minutes, then tip in the tomato purée, passata and jalapeños. Add the chicken stock, then cover and simmer for 30 minutes. Add the kidney beans and cook for another 15 minutes,§ uncovered. Serve in bowls with cheese, extra jalapeños, soured cream and tortilla chips.


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