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South American chilli with charred corn salsa recipe

South American chilli with charred corn salsa recipe

15 ratings

This spicy beef chilli recipe is deliciously warming and perfect for tucking into on a cool autumn evening. Served with a smoky sweetcorn salsa and fresh coriander, it's a hearty dish the whole family will love. See method

  • Serves 4
  • 30 mins to prepare and 1 hr 30 mins to cook
  • 468 calories / serving


  • 2 tbsp olive oil
  • 1 red onion, finely diced
  • 1 large garlic clove, finely chopped
  • 1 green chilli, deseeded and finely diced
  • 1 tsp dried chilli flakes
  • 1 tsp ground cumin
  • 1 tsp ground cinnamon
  • 1 tsp dried oregano
  • 500g lean beef mince
  • 1 ½ tbsp tomato puree
  • 400g tin chopped tomatoes
  • 500ml beef stock
  • 1 red pepper, deseeded and diced
  • 400g tin black beans
  • handful fresh coriander, leaves chopped
  • ½ tbsp olive oil
  • 2 corn on the cob
  • ½ red onion, finely chopped
  • 1 ripe avocado, diced
  • handful fresh coriander, leaves roughly chopped
  • 1 lime, juiced and ½ zested
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    28g 40%
  • Saturates

    8g 42%
  • Sugars

    9g 10%
  • Salt

    1.8g 30%

of the reference intake
Carbohydrate 19g Protein 34.3g Fibre 10.1g


  1. Heat 1 tbsp of the olive oil in a large casserole dish and gently fry the onion for 5 mins until softened. Add the chilli, garlic, spices and oregano and fry for a further 2 mins. Turn the heat up and add the remaining oil and mince, season.
  2. Brown the meat well, breaking it up with a wooden spoon. Add the tomato purée and cook over a medium heat for 2 mins. Stir through the tinned tomatoes and the beef stock to cover. Bring to the boil, cover with a lid and simmer over a low heat for 1 hour, stirring occasionally.
  3. Meanwhile, make the charred corn. Heat a griddle pan or frying pan over a high heat. Brush the corn with the oil and griddle or fry for 15 mins, turning now and then, until charred all over and tender. Remove from the heat and cool a little before holding the cob firmly and cutting away the kernels with a knife. Mix with the remaining ingredients and season with a little salt, cover and set to one side.
  4. Remove the lid from the chilli and stir through the red peppers, black beans and a splash more liquid, if it needs it. Cook for a further 30 mins or until the sauce is reduced to your liking. Scatter with the coriander and serve with the charred corn salsa.

See more Bonfire night recipes 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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