Warming Winter “Cowboy Style” Chilli | Spekko Rice
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Warming Winter “Cowboy Style” Chilli

Warming Winter “Cowboy Style” Chilli

A mince dish that is fragrant, as well as hot. The beans really stretch this dish.

  • Serves: 6
  • Difficulty: medium
  • Prep time:
  • Cooking time:
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    15 ml (1 tbsp) olive oil
    1 large red onion, chopped
    1 celery stalk, chopped
    4 cloves of garlic, crushed
    5 ml (1 tsp) cayenne pepper
    5 ml (1 tsp) cumin seeds
    15 ml (1 tbsp) smoked paprika
    1 kg beef mince
    4 cups cooked IMBO red speckled beans
    1 x 400 g cans chopped tomatoes
    500 ml (2 cups) beef stock
    15 ml (1 tbsp) cocoa powder
    500 ml (2 cups) Spekko Parboiled Long Grain Rice
    Salt and freshly ground black pepper to taste
    125 ml (½ cup) grated mature cheddar cheese
    Tortilla chips to garnish (optional)


    1. Heat oil in a large heavy-based pot and sauté onion, celery and garlic over medium heat until softened.
    2. Add cayenne pepper, cumin seeds and paprika and sauté for a few minutes.
    3. Stir in mince with a fork to avoid any lumps being formed. Lightly brown mince for a few minutes.
    4. Add beans, tomatoes and stock. Bring to the boil, sprinkle cocoa over and stir. Cover and simmer gently for 1 hour.
    5. Meanwhile, cook Spekko Rice according to the instructions on the pack. Drain and keep warm.
    6. Season the mince taste. Divide the rice between bowls and ladle on a generous helping of the mince.
    7. Sprinkle with grated cheese and garnish with tortilla chips, if using.

    From the Spekko kitchen

    The chilli can be made the day before or even over the weekend when you have more time. When you want to serve it, just reheat it while cooking the rice

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