Campfire Chilli | Chilli Con Carne & Pink Pickled Onions

Though "chilli con carne" may sound purely Mexican, this iconic dish actually has deep roots in Texas. In the Lone Star State, you'll often find it served as a hearty bowl of beefy chilli with kidney beans on the side, while south of the border in Mexico, it's all about slow-cooking beef with chillies, sometimes accompanied by black beans, but never with tomatoes. Our version is a delightful blend of these two traditions, combining beef with Mexican chillies, tomatoes, and kidney beans for a dish that's rich, smoky, and slightly spicy.

To take it up a notch, we’ve added a twist with pink pickled onions. These vibrant onions, seasoned with a special blend of chilli and Mexican oregano salt, aren’t just for decoration—they add a crisp, tangy pop that perfectly balances the deep flavours of the chilli. Whether you're cooking for yourself or sharing with loved ones, this dish is sure to bring back warm memories with every bite.

Serves 4

Fresh Ingredients - Campfire Chilli

• 1 onion, diced

• 2 garlic cloves, minced

• Handful of coriander stalks, finely chopped

• 1 green chilli, finely diced

• 500g beef mince

From The Pantry

• 30g Peak & The Pantry chilli seasoning

  (included 2 dried chillies, break a chilli in 2 and add if you like it spicy)

• 1 tbsp olive oil

• 2 tbsp tomato purée

• Tin chopped tomatoes

• 500ml beef stock

• Jar / tin of kidney beans (approx. 400g)

  Fresh Ingredients - Pink Pickled Onions

• 1 red onion sliced into half moons

From The Pantry

• ½ seasoning mix

• 45ml water

• 45 ml cider vinegar

Pink Pickled Onions (make in advance)

• Place the sliced onion in a sieve, pour over boiled water and rinse under cold water

• Add the onions, vinegar, water, and seasoning to a small bowl making sure the onions are covered and refrigerate for a minimum of 4 hours.

Campfire Chilli

• Over a medium heat, add oil to a saucepan

• Gently fry onions, garlic, coriander stalks, and chillies until softened (about 5 minutes)

• Stir in the chilli seasoning and cook for an additional 2 minutes. Turn the heat up to medium-high, add the mince, and cook it until it’s nicely browned, using a spoon to break it apart

• Add tomato purée, cook for 2 minutes

• Stir in the tinned tomatoes, beef stock and kidney beans and bring to a boil. (add 1 chilli if you like it spicy)

• Cover with a lid, reduce heat, and simmer 45 minutes, stirring occasionally

To Finish

Check for seasoning and serve with your favourites: tortilla chips, hot sauce, avocado, sour cream – your chilli, your way