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

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  • ½ cup vegetable oil
  • 2 pound coarse minced beef
  • 8 ounces tomato sauce
  • 12 ounces beer
  • ¼ cup ground red hot chilli
  • 2 garlic cloves finely chop
  • 1 small onion finely chopped
  • 1 ¼ teaspoon oregano
  • ½ teaspoon paprika
  • 1 ½ teaspoon ground cumin
  • 1 ¼ teaspoon salt
  • cayenne pepper
  • ¾ pound strong cheddar cheese, grated

Melt the suet or heat the oil in a heavy pot over medium high heat. Remove the un-rendered suet and add the meat to the pot. Break up any lumps with a fork and cook,  stirring occasionally, until the meat is evenly browned. Add the tomato sauce, beer, ground chilli, garlic, onion, oregano, paprika, 1 teaspoon of the cumin, and the salt. Stir to blend. Bring to a boil, then lower the heat and simmer, uncovered, for 1 hour. Stir occasionally. Taste and adjust seasonings, adding the cayenne pepper. Simmer, uncovered 1 hour longer. Stir in the cheese and the remaining ½ teaspoon of the cumin. Simmer ½ hour longer, stirring often to keep the cheese from burning.