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Aussie Backburn Chilli Beef

    This spicy Aussie Back Burn Chilli Beef is a hearty and flavorful dish that combines ground beef, rich tomatoes, and a kick of heat from the Aussie Back Burn pepper sauce. Perfect for a cozy dinner, this dish pairs well with steamed rice or your favorite side.


    • 1 kg ground beef: Use lean ground beef for a healthier option.
    • 1 large onion: Finely chopped.
    • 1 1/2 tablespoons cumin: Adds a warm, earthy flavor.
    • 1 tin chopped tomatoes: Canned tomatoes for convenience.
    • 2 tablespoons tomato paste: Concentrated tomato flavor.
    • 1 tablespoon cayenne pepper: For a spicy kick.
    • 1/2 cup kidney beans: Drained and rinsed.
    • 1 tablespoon all-purpose flour: Helps to thicken the sauce.
    • 2 cloves garlic: Minced.
    • Salt & pepper to taste: For seasoning.
    • 3 tablespoons ‘Aussie Back Burn’ pepper sauce: A hot sauce that brings the heat.
    • Optional: water: To adjust the consistency of the sauce.


    1. Prepare the Ingredients:
      • Finely chop the large onion.
      • Mince the garlic cloves.
    2. Cook the Aromatics:
      • In a large skillet or pot, heat a small amount of oil over medium heat.
      • Add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant, about 3-5 minutes.
    3. Cook the Beef:
      • Add the ground beef to the skillet.
      • Cook, breaking up any clumps, until the beef is browned and cooked through, about 7-10 minutes.
    4. Incorporate the Flour:
      • Sprinkle the all-purpose flour over the browned beef.
      • Stir well to combine. This helps to thicken the sauce.
    5. Add Spices and Tomatoes:
      • Add the cumin and cayenne pepper to the beef mixture. Stir to combine.
      • Add the chopped tomatoes and tomato paste. Mix well to ensure everything is evenly distributed.
    6. Simmer the Chili:
      • Add the kidney beans and stir to incorporate.
      • Pour in the ‘Aussie Back Burn’ pepper sauce. Adjust the amount to your heat preference.
      • Season with salt and pepper to taste.
      • If the mixture is too thick, add a bit of water to reach your desired consistency.
      • Reduce the heat to low and let the chili simmer for about 20 minutes, stirring occasionally.
    7. Adjust Seasoning:
      • Taste the chili and adjust seasoning if necessary. Add more salt, pepper, or hot sauce as desired.
    8. Serve:
      • Serve the Aussie Back Burn Chilli Beef hot, over a bed of steamed rice.
      • Garnish with fresh cilantro or a dollop of sour cream if desired.


    • For Extra Flavor: Add a splash of red wine or beef broth during the simmering process.
    • Vegetarian Option: Substitute ground beef with a plant-based ground meat alternative and use vegetable broth.
    • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.

    Enjoy this bold and spicy chilli beef that brings a touch of Australian heat to your table!