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Cowboy Chilli

Cowboy Chilli

This is a riff on Jamie Oliver's chilli con carne - we improved it massively :-)


2kg of beef (brisket, chuck, or shoulder)
500ml hot fresh coffee
3 or 4 dried chillies - chipotle is best
2 brown onions sliced
1 bulb of garlic sliced
Lots of GNL beef rub (Coffee, Brisket, or Beef Rib)
3 - 4 fresh chillies
4 x 400g tinned tomato
2 x 400g beans drained (kidney are good)
3 tablespoons of dark brown sugar
3 red or yellow peppers oil for browning the steak
sour cream and coriander for garnish
salt and pepper to season


Prep Time: 30 mins
Cook Time: 4+ hours
Yield: 10 Servings


Cut the beef into 1" or 2.5cm pieces.

Make fresh coffee and soak the dried chillies it in for at least a few minutes.

Prepare the onions, fresh chillies, and garlic - roughly chopped is fine.

Heat your Dutch Oven over the flames and add some oil. Brown the beef and then remove from the Dutch Oven.

Add your chopped onions, garlic, and chilli to the Dutch Oven. Add lots and lots of your GNL rub, plenty of salt, and a splash of chilli infused coffee if needed. Cook until the onions are lovely and soft.

Add back in your beef along with the coffee and dried /rehydrated chillies (chop the chilli if you have not already done so). Add the sugar and tinned tomatoes.

Cook on a low heat for 2 - 3 hours. Add extra cold coffee to control the temp if required.

After 2 - 3 hours the beef should be tender or starting to get tender. Add your beans and peppers at this stage. Leave the lid off to let the smoke in and continue cooking until the beef is very very tender.

Season as you go, add more chilli if you need to, and when it is cooked drizzle sour cream on top and garnish with coriander. Serve with rice, crusty bread, or potatoes.

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