Rebecca's Beef, Black Bean & Chorizo Chilli

Cook-Off Inspired Chilli with Years of Refinement

Rebecca’s chilli is the result of years of tinkering, testing, and perfecting, inspired by the fierce world of American chilli cook-offs. Full of rich beefy flavour, smoky homemade chorizo, and hearty black beans, this recipe has been carefully balanced to achieve that perfect depth of flavour with just the right amount of warmth (a gentle 2–3 alarm strength).

It’s bold, satisfying, and incredibly versatile, a dish that works in countless ways. Enjoy it spooned over rice as a hearty dinner, piled high on nachos for an easy crowd-pleaser, tucked inside burritos, loaded onto a baked potato, or even pressed into a jaffle for lunch. With its layers of spice, tender beef, and smoky chorizo, every mouthful brings something new, proof that this is no ordinary chilli, but one that has been perfected little by little over the years.

Made with ❤️ by Rebecca

• ABOUT YOUR MEAL
• ABOUT YOUR COOK

• 🍴 Serves 2 (400g)

  Preparation:

  Step 1 - Defrost in microwave or fridge overnight

  Step 2 - Microwave until hot (approx. 3mins)

  🌶 This is a mildly spicy dish

  Ingredients: beef, passata, tabasco, Mexican chilli powder, Mexican oregano, cumin, brown onion, garlic, salt, cayenne pepper, paprika, black beans, beef stock, chorizo (ground pork, spices, skim-milk powder, dextrose, mineral salt, antioxidant, dehydrated vegetable powder, preservative 250, fermented red rice).

  Contains: Milk

• I was a chef and cook in a life before my children and I have always enjoyed cooking and exploring different cuisines. I started making sausage rolls with meals as fillings to get my children to enjoy food as much as I do, and they were a hit with school lunches too. I later found out that they were valuable school currency and one sausage roll would get them three pieces of cake. Ultimately they became such a hit that I started to get requests for parties, school events, and other children's lunch boxes. I love the research and refinement that goes into creating recipes from scratch. I constantly strive to get my flavours perfect using techniques I learned as a chef, on my travels, and in the many cookbooks I collect.

  Discover Rebecca's Other Meals Here

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