Hot chilli Seeds & sauces direct from the UK's favourite chilli seed supplier.

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3 pounds round steak coarsely ground

3 pounds chuck steak

1 cup of oil or suet

black pepper to taste

3 ounces chilli powder

6 tablespoons cumin

6 small cloves garlic, minced

2 medium onions, chopped

6 dried chilli pods boiled 30 minutes in water (seeded and stemmed)

or 3 ounces bottle of New Mexico pepper

1 tablespoon oregano brewed in ½ cup beer like tea

2 tablespoons paprika

2 tablespoons cider vinegar

3 cups beef broth

4 ounce diced green chillies

400g stewed tomatoes(or to taste)

1 teaspoon hot pepper sauce, or to taste

2 tablespoons corn flour


Brown meat in oil or fat, adding black pepper to taste. Drain meat and add chilli powder, cumin, garlic and chopped onion. Cook for 30-45 minutes using as little liquid as possible. Add water only as necessary. Stir often. Remove skins from boiled chilli pods. Mash the pulp and add to meat mixture. Strain oregano tea, then add to meat mixture along with paprika, vinegar, ⅔ of the beef broth, green chiles, stewed tomatoes and hot pepper sauce. Simmer 30-45 minutes. Stir often. Dissolve masa flour into remaining beef broth then pour into chilli. Simmer another 30 minutes, stirring often.