Burn Your Arsehole Off Chilli

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Burn Your Arseholoe Off Chilli 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…

Burn Your Arseholoe Off Chilli

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!

serves
12
time needed
prep cook
ingredients
20
difficulty
Easy
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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 grams Crushed Chillies (dried)
  • 1/2 cup 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


Method

How to Make Burn Your Arshole Off Chilli:

  1. Grab a large stock pot or similar heavy based saucepan.  Heat it gently and add the olive oil.
  2. When the oil is hot, add the chopped white onion and finely diced garlic.  Cook until soft and fragrant (about three minutes).
  3. Add the mince and brown well.
  4. Add the remainder of the ingredients.  Bring up to the boil, then reduce the heat to a simmer.
  5. Cook on low heat for an hour.  Stir regularly.
  6. For best results - allow the mixture to cool, place in the fridge for two days before serving.  This will enhance the flavours.
  7. Serve with anything you like!

Notes

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.

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