Chilli bean stew

2 Hours
4 people
Home Recipes By Product Red Devil Chilli bean stew


  • 1 red onion, finely chopped
  • Spray olive oil
  • 1 red pepper, deseeded and chopped into chunks
  • 2 red chillies, deseeded and finely chopped (or use dried crushed red chillies)
  • 1 clove peeled crushed garlic
  • 400g beef or soya mince
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste
  • 500g tomato passata
  • 1 can chopped tomatoes
  • 1 can red beans, drained and rinsed thoroughly
  • 120g Red Devil, grated
  • Sour cream & chives and guacamole, to serve

This winter warmer is a classic spicy dish for serving at a casual get-together with friends, and can be made as either a veggie or meaty version. A generous sprinkling of Red Devil, our mature Cheddar with Habanero chillies and peppers, gives it an extra kick.

  • Sauté the onions in a cast-iron casserole dish using spray olive oil. Add the pepper and chilli, cook until softened, then add the garlic. Set aside.
  • In a heavy-bottomed frying pan, cook the mince until starting to brown, then add to the casserole dish with the onions, peppers and garlic and mix well.
  • Stir in the cumin, oregano, smoked paprika, salt and pepper. Pour in the tomato passata and chopped tomatoes and stir well while bringing slowly to the boil on a medium heat.
  • Place in the oven at 180C (gas 5) and cook for 1 hour.
  • Remove from the oven, stir in the red beans and cook for a further 20 minutes.
  • Serve on a bed of freshly cooked rice. Sprinkle over the Red Devil cheese, then top with sour cream & chives and guacamole.