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Serves 4 to 6


3 tbsp. sunflower oil
2 lb. coarse ground beef
1 large onion, coarsely chopped
1 large green sweet pepper, deseeded and coarsely chopped
2 medium cans Roma tomatoes and juice
1 large clove elephant garlic, halved
2-4 tsp. chili powder, mild or hot
1 tbsp. fresh orange juice
1 tbsp. dark beer
3 large fresh sweet basil leaves
3 small fresh oregano leaves
2 small fresh marjoram leaves
1/2 tsp. fresh thyme
2 small sprigs fresh parsley
4 small sprigs fresh cilantro
1 tsp. fresh chives, chopped
1 small dried bay leaf
2 tsp. dried cumin
1 tsp. dried coriander
1/2 cup chicken stock
1/2 cup beef stock
2 cups pre-cooked or canned large red kidney beans and cooking liquid


Heat oil in deep non-stick frying pan. Add beef and cook gently until browned, about 6-8 minutes. Add onion and green pepper. Cook for 5 minutes. Remove from heat.

Put tomatoes, fresh and dried herbs, seasonings, garlic, chili powder, cumin, coriander, and orange juice in blender. Blend until smooth and pour into beef mixture. Add beef and chicken stock and bring to a boil. Reduce heat and simmer for 1/2 hour.

Add kidney beans, liquid, and beer. Cook for 10 minutes until thickened. Serve hot with steamed rice, a green salad, and rolls or cornbread.