Burn Your Arsehole Off Chilli

Hot chilli con carne with beans and spices in a silver pot.

My Dad loves hot stuff.? The hotter the better.? In fact, when he says it is so hot his lips go numb, and he is still smiling (through the welling up of tears in his eyes) – you know that only then – the meal is hot enough.? This Chilli – it is super hot.? It will burn both going in – and coming out.

So if your cakehole needs to be destroyed – this is the recipe to do it with!

Burn Your Arsehole Off Chilli

Recipe by Stay at Home Mum
0.0 from 0 votes
Course: MainCuisine: AustralianDifficulty: Easy
Servings
+

12

servings
Prep time

15

minutes
Cooking time

50

minutes
Calories

450

kcal
Total time

1

hour 

5

minutes

An unapologetically fiery, beefy chili packed with beans, tomatoes, and layers of chili heat—smoky, robust, and not for the faint-hearted. Great with rice, cornbread, or to test your spice tolerance.

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Ingredients

  • 1 kg Beef Mince

  • 3 tins (400g) Tins of Crushed Tomato

  • 1 litre Beer

  • 2 tbsp Tomato paste

  • 2 cups Beef stock

  • 3 White onions (large), diced

  • 6 cloves Garlic

  • 3 tins (450g) Red kidney beans

  • 1 Red capsicum

  • 1 tbsp Cayenne pepper

  • 1 tbsp Brown sugar

  • 25 gram Crushed chillies (dried)

  • 4 tbsp Chilli powder (hot)

  • 2 tsp Salt

  • 1 tsp Oregano

  • 1 tsp Ground black pepper

  • 2 tbsp Worchestershire Sauce

  • 1 tbsp Instant coffee

  • 3 tbsp Cumin

  • 1 tbsp Olive oil

Directions

  • How to Make Burn Your Arshole Off Chilli:
  • Grab a large stock pot or similar heavy based saucepan.  Heat it gently and add the olive oil.
  • When the oil is hot, add the chopped white onion and finely diced garlic.  Cook until soft and fragrant (about three minutes).
  • Add the mince and brown well.
  • Add the remainder of the ingredients.  Bring up to the boil, then reduce the heat to a simmer.
  • Cook on low heat for an hour.  Stir regularly.
  • For best results – allow the mixture to cool, place in the fridge for two days before serving.  This will enhance the flavours.
  • Serve with anything you like!
  • Recipe Hint and Tips:
  • This recipe can be frozen for up to six months.  Just divide into family sized portions, place in a zip lock bag, label and freeze.
  • This recipe can be made in the slow cooker – just cook the onions and garlic first – then transfer all the ingredients to the slow cooker and cook on LOW for 6 hours.

Burn Your Arseholoe Off Chilli

 

 

author avatar
Clare Whitfield Chief Editor
Clare Whitfield is the Editor of Stay at Home Mum and a recognised voice in practical home management for Australian families. Based in the northern suburbs of Sydney, she balances editorial leadership with life as a stay at home mum to two school age children. Her background in home economics and more than a decade of experience in recipe development, family budgeting, and household systems inform her work.

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