Beef biltong chilli & smoked cheddar

Love chilli con carne? With added biltong and smoked cheddar, this version is off the flavour scale. It's great for a casual weekend lunch with friends

  • Prep:15 mins
    Cook:1 hrs
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 502
  • fat 27g
  • saturates 10g
  • carbs 16g
  • sugars 5g
  • fibre 6g
  • protein 45g
  • salt 1.9g


  • 100g biltong
  • 1 large onion, sliced
  • 2 tbsp sunflower oil, plus a little extra
  • 400g beef mince
  • 1 tbsp cumin seeds
  • 1 tbsp ground coriander
  • 4 tbsp chipotle paste
  • 600ml beef stock
  • 400g can kidney beans in water, drained but not rinsed
  • 2 limes, juiced, 1 zested
  • cayenne pepper, to taste
  • 100g smoked cheddar, grated
  • sliced jalapeno chillies, puffed rice, coriander leaves and tortilla wraps or cooked brown rice, to serve


  1. Put the biltong in a food processor and blitz to a powder as fine as you can make it. Tip into a bowl and set aside. Scatter the onion in a dry saucepan and cook over a low heat for about 30 mins until very dark and soft, adding a little oil if needed to stop it burning. Meanwhile, heat the 2 tbsp oil in a wide pan and crumble in the mince. Cook on a low heat for 30 mins – it will release lots of liquid, which needs to evaporate, then eventually it will sizzle in its own fat. If the pan becomes too dry, drizzle in a little more oil. Towards the end of the cooking time, stir the mince until it becomes speckled with crisp brown bits. Mix in the cumin, coriander and chipotle paste, then stir in the stock, bring to a simmer and cook for 10 mins.

  2. Tip the caramelised onions into the food processor (no need to wash it) and blitz until smooth. Add the onion purée to the chilli along with most of the biltong and the beans. Stir and simmer for 20 mins until rich and thick. Season with the lime juice and cayenne, and keep on a low heat for a few mins more.

  3. Ladle the chilli into a bowl and sprinkle over the cheese, the remaining biltong, sliced jalapeños and a little puffed rice. Finish with the lime zest and coriander leaves. Serve with tortilla wraps or over brown rice.

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