The HOTTEST BBQ chilli recipe in town!

We’re a nation of curry-lovers. Fiery food crammed with chillies holds no fear for us. We drop ice cubes down the string vest of fear, and then we laugh. Hohoho.

So we went in search of the most fiery chilli con carne recipe and found this one for Super Hot Chilli Con Carne. It’s a beast. If you’re in the mood for a super-heated BBQ chilli courtesy of a classic cast iron cookpot, here goes. Big thanks to for the recipe, submitted by the delightfully-named Fluffy McDunlop. Fluffy, we like your style.

Thanks to the Australian Daily Star for the fab image of Ghost chillies, the planet’s hottest chillies.

Apparently you can add even more chilli to this recipe if you’re so inclined, or dial it down if you’re scared, but the smoked paprika and chipotle chilli are essential for a truly gorgeous flavour. Here’s the HOTTEST BBQ chilli recipe we’ve found.

HOTTEST BBQ chilli recipe ingredients

  • 250g beef mince
  • 400g chopped tomatoes
  • 200ml beef stock
  • One or two tablespoons of olive oil or sunflower oil
  • A chopped medium-size onion
  • 4 minced garlic cloves
  • 1 crumbled-up dried ghost chilli
  • A teaspoon of dried chili pepper flakes
  • 2 medium green chilies chopped up, seeds included
  • 2 medium red chilies, also chopped up with the seeds included
  • 1 tablespoon of cumin powder
  • 1 teaspoon of coriander powder
  • 1.5 teaspoons of dried chipotle powder (or the equivalent in whole chillies / another kind of dried smoked chilli)
  • 1.5 teaspoons of hot smoked paprika
  • 1 tablespoon of dried oregano
  • 400g drained, washed kidney beans (drained and washed)
  • 200g basmati rice
  • Salt and pepper
  • Serve with sliced jalapeno and grated cheddar cheese

What to do

  • Brown the beef mince in a pan then drain the excess fat off using a fine sieve
  • Add half the oil
  • Sauté the onions until soft and translucent
  • Add the fresh chillies
  • Turn up the heat to brown the onions
  • Turn down the heat
  • Add all the remaining oil and dry ingredients except for the oregano
  • Cook for around 30 seconds
  • Add the chopped tomatoes, garlic, oregano, dried chilli and drained mince
  • Cook the mix on medium heat until it loses some moisture, usually about ten minutes
  • Rehydrate the mixture with some of the beef stock
  • Add salt and pepper to taste
  • Simmer with the lid on for 45-60 minutes, stirring every 10 minutes
  • If it gets too dry, add more beef stock
  • Cook the basmati rice – depending on your BBQ you might do it indoors in the kitchen
  • Add the kidney beans
  • Cook with the lid off for another 10 minutes
  • Serve it with the rice, topped with jalapeño slices and grated cheddar

Tip: Water, wine, squash, fruit juice and beer will only make the chilli mouth-burn worse. You need dairy products. Stick you tongue in a glass of milk, add more grated cheese, or mix in a spoonful of yoghurt.

And afterwards? Cool off with something chilled, give your tongue a break!
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