Hot Chilli Boats

If you’re looking for a great chilli recipe with no need for plates or cutlery try our hot Chilli Boats - perfect for outdoor living and not to mention a great way of sharing food!


  • 1 large onion

  • 1 red pepper

  • 2 garlic cloves – chopped

  • 1 tbsp oil

  • 1 heaped tsp hot chilli powder (or 1 level tbsp if you only have mild)

  • 11/2 tsp smoked paprika

  • 1 tsp ground cumin

  • 500g lean minced beef

  • 1 beef stock cube

  • 400g can chopped tomatoes

  • ½ tsp dried marjoram

  • 1 tsp sugar

  • 2 tbsp tomato purée

  • 410g can red kidney beans

  • 25g dark chocolate

  • Tortilla Boats

  • Crème Fraîche

Let’s Cook

Light the fire pit with charcoal and get nice and hot.

Chop 1 large onion and red pepper into small pieces.

Place the Dutch oven in the centre of the fire pit with the coals moved to the edge and add oil.

When hot add the onions and fry until soft and slightly translucent, don’t allow to burn.

Add the spices and mix well together, fry for another minute or two before adding the peppers, and continue to cook for another 5 minutes or so.

Pull the onions and pepper to one side, add the mince and fry until browned, before mixing the onions and pepper with the mince.

Crumble in the stock cube; add the tinned tomatoes, 200ml of water, tomato puree, marjoram, sugar and salt and pepper.

Give everything and good stir and allow to simmer for ½ hour, keeping the lid off so that you can keep an eye on it, adding the rest of the water if needed.

Add the drained can of kidney beans and allow to heat through about 10 minutes, add more water if it looks a bit dry. Check the seasoning, finally, add the dark chocolate.

Once the chilli is cooked remove from the fire pit and place the lid on the Dutch oven and leave for around 10 minutes this will allow all the delicious flavours to develop.

Serve in tortilla boats with shredded lettuce and a spoonful of crème fraîche and a dusting of smoked paprika. Enjoy!

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