Video Recipe


  • 1 lb Ground Beef (or 1/2 beef & 1/2 pork)
  • 1/2 lb Stewing Beef – Cubed
  • 1 Tall Can Tomato Sauce (670ml or 24 fl.oz.)
  • 1 Can Stewed Tomatoes (540ml or 19 fl.oz.)
  • 1 Can Tomato Paste
  • 2 Cans Red Kidney Beans
  • 1 Large Onions
  • 3 Celery Stalks
  • 2 small carrots
  • 2 Scotch Bonnet Peppers (optional)
  • 4 Cloves of Garlic
  • 1/2 – 3/4 cup Chili Powder
  • 1/4 cup dried Orgegano
  • 2 tbsp Ground Coffee Beans (optional)
  • Salt & Pepper
  • Olive Oil


  1. Bring your dutch oven to medium-high heat and add 2 tbsp olive oil. Add your ground beef and cook for about 5 minutes until lightly browned. Use a wooden spoon to break up the ground beef into fine pieces. Remove and set aside.
  2. Add your stewing beef and cook on all sides until well browned (Add additional olive oil if required). Remove and set aside.
  3. Drain your dutch oven, but DO NOT wash it, those crispy bits on the bottom are flavour country!
  4. Chop your onions, celery, carrots and jalapeno peppers into small pieces. Add 2 tbsp olive oil to the pot, still at medium high. Toss in the vegetables. Sauté until onions are translucent. Add your garlic and cook for an additional 2 minutes. Add tomato paste, half of the chili powder, all of the cumin, coffee and oregano. Stir that mixture up, browning the tomato paste.
  5. Add half of your tomato sauce and scrape all the nice brown bits from the bottom of the pan with a wooden spoon.
  6. Drain your reserved beef of any liquid that came out during cooling, and then add it back to the pot.
  7. Add the remainder of the tomato sauce, kidney beans (rinsed), and stewed tomatoes. Add the rest of your chili powder and stir thoroughly. Reduce heat to low.
  8. Simmer on low for at least 2 hours, preferably 3. We want that stewing beef to be really tender. Taste occasionally and add salt and pepper as you see fit.
  9. That’s it, you’re done!