There’s nothing quite like autumn comfort food, and a hearty bowl of rich, warming BBQ chilli is the perfect choice. This Smoky Autumn BBQ Chilli recipe delivers all the flavour you need to create a delicious and unique dish that will bring the whole family together around the table. Packed with flavourful meat, bold spices, and a depth of flavour that only Stokes can bring, it’s a hearty dish that’s as satisfying as it is simple to make. Whether you’re feeding the family, meal-prepping for the week, or just craving something warming and wholesome, this recipe delivers big on taste with minimal fuss. Serve it with fluffy rice, crusty bread, or a dollop of sour cream for a truly irresistible autumn meal.
Making time: 1hr 15 mins
Serves: 4-6 people
Ingredients:
- 2tbsp Olive oil (or neutral oil)
- 1 Large onion, finely chopped
- 3 Cloves garlic, minced
- 1 Red bell pepper, diced
- 1 Medium carrot, diced
- 1–2 Celery stalks, diced (optional)
- 500g Lean mince (beef, pork, or a mix)
- 1tsp Smoked paprika
- 1½tsp Ground cumin
- 1tsp Dried oregano
- ½–1tsp Chilli powder or cayenne (adjust to taste)
- 2tbsp Tomato paste
- 1 × 400g Can chopped tomatoes (or passata)
- 1 × 400g Can kidney beans, drained and rinsed
- 250ml Potts Beef Stock in a Can or Potts Vegetable Stock in a Can
- 100–150ml Stokes Original BBQ Sauce
- 1tbsp Dark chocolate or 1 tsp unsweetened cocoa powder (optional, for richness)
- Salt and freshly ground black pepper, to taste
- Fresh coriander or parsley, chopped (to garnish)
- Sour cream, crème fraîche, or yoghurt (to serve, optional)
- Grated cheese, spring onions, or chopped chillies (optional garnish)
Method:
- Pat the beef chunks dry with kitchen paper and season with salt and pepper
- Heat a large casserole dish with a splash of oil
- Brown the beef in batches until nicely caramelised, then set aside
- In the same pan, fry the diced bacon until crisp
- Add the onions and carrots, cooking until softened
- Stir in 2 tbsp of tomato purée and a pinch of garlic granules
- Sprinkle over the flour and stir to coat everything – this will thicken the sauce
- Pour in the red wine, scraping up any browned bits from the pan
- Add the browned beef back into the pot
- Stir in 500ml of Potts Beef Stock in a Can
- Add 2 bay leaves and 1 tsp dried thyme
- Cover and simmer on a low heat for 2.5 – 3 hours, or until the beef is tender
- Alternatively, cook in the oven at 160°C (140°C fan) for the same amount of time
- Remove the bay leaves, and adjust the seasoning if needed
- Sprinkle with fresh parsley before serving