Lil Spicy Chili w/ Jalapeño Cornbread

PREP: 15 Mins
COOK: 2 Hrs


  • 1 kg Beef Mince
  • 1 Can Pinto Beans
  • 1 Can Diced Tomatoes
  • 150g Corn kernels
  • 1 Diced brown onion
  • 1 Tsp Salt
  • 1/2 Tbsp Cayenne Pepper
  • 1/2 Tbsp Cumin
  • 1/2 Tbsp Brown Sugar
  • 1 Tbsp Ancho Chili Powder
  • 1 Tbsp Smoked Paprika
  • 1 Cup Lane's Lil Spicy Sauce
  • 1 Can/Stubbie of Dark Beer (We used the 'Dark Knight' Stout from Common Ground brewing)
  • 1 Cup Water
  • Plain yogurt/sour cream
  • 1 Cup grated cheddar cheese
  • Optional: Sliced jalapeños, coriander or sliced spring onions


  1. In a large heavy-bottom pot add ground beef over medium-high heat. Break mince up into large chunks and brown well on one side (This browning is essential to a great flavoured chili)
  2. When the beef begins to brown, add onion and cook until onions begin to go translucent.
  3. When no pink remains, Add chili powders, cumin, paprika and salt. Cook for 2-3 mins or until the spices become fragrant, stirring frequently.
  4. Deglaze pot with the can of beer, combine well.
  5. Stir in tomatoes, Lil spicy sauce, corn, beans and brown sugar.
  6. Bring to a boil, then reduce heat to low and simmer for 2 hours, stirring occasionally to prevent sticking.
  7. Add some water at the 1 hour mark to slow the reduction. keep doing this until a desirable consistency. Try not add any water during the last 15-20 mins.
  8. After the chili flavour has had a chance to develop, taste and adjust seasoning if needed.
  9. Garnish with a spoonfull of sour cream, grated cheese and some green stuff if you like.
  10. Chili is great straight away or frozen and reheated for a quick hearty meal.

Jalapeño Cornbread

  1. For instructions on the jalapeño cornbread see our 'easy as' cornbread recipe and simply add diced 2-3 Diced  jalapeños