Beef biltong chilli & smoked cheddar in a takeaway box

Beef biltong chilli & smoked cheddar

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(3 ratings)

Prep: 15 mins Cook: 1 hr


Serves 4

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

Nutrition and extra info

Nutrition: Per serving

  • kcal502
  • fat27g
  • saturates10g
  • carbs16g
  • sugars5g
  • fibre6g
  • protein45g
  • salt1.9g
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  • 100g biltong
  • 1 large onion, sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 tbsp sunflower oil, plus a little extra
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 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
    Kidney beans scattered on a white surface

    Kidney beans

    kid-nee beenz

    Native to the Americas, kidney beans are so called because of their shape and come in very…

  • 2 limes, juiced, 1 zested



    The same shape, but smaller than…

  • cayenne pepper, to taste
  • 100g smoked cheddar, grated



    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

  • 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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Comments, questions and tips

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5th Aug, 2019
I LOVED this! This will definitely become my go to chilli recipe. Followed recipe exactly, was unsure about so much lime juice at the end, but it worked a treat.
1st Aug, 2019
This was OK but the biltong made it very salty and I’m glad I remembered that Tom Kerridge loves spicy food and cut the chipotle paste down to 2 tabs - plenty for me! Not sure messing around with the onion made any difference to the flavour and I always fry my mince till it’s good and brown and not grey and watery so not much difference there. If you have a fave chilli recipe, I wouldn’t bother swapping it for this one.
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