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Phil Vickery's bonfire chilli three ways

Coronavirus restrictions may have put a dampener on Bonfire Night this year - but that doesn’t mean you can’t enjoy some dazzling food in the kitchen. Bursting with smoky flavours, Phil Vickery's showing you how to make his delicious chilli. 

Phil's bonfire chilli

Preparation time: 15 minutes

Cooking time: 40 minutes, roughly

Serves: 6-8


2 tbsp vegetable oil

2 large onions, peeled and finely chopped

4 cloves garlic, peeled and chopped

400g beef mince, best with a 20% fat content

2 tsp cumin

1 tsp ground cinnamon

1 tbsp paprika, optional

2 tsp dried oregano

1/2 tsp dried chilli flakes

400g can chopped tomatoes in sauce

300mls water roughly

2 x beef oxo cubes

1 tbsp tomato puree

2 tsp liquid smoke, optional

2 tsp sugar

Salt and ground pepper

To serve

Sloppy Giuseppe

Morrisons Spicy ‘Hellfire’ sausages

‘Dog’ rolls


Cheese slices 

Mexican Feast Style



Chopped avocado

Sour cream

Soft tortillas

Fresh coriander

Jacket potatoes


1. In a large pan, heat the oil and then add the onions and garlic and soften

2. Add in the mince and break it up well with a wooden spoon. Then cook until all the moisture has evaporated and the meat is starting to brown nicely.

3. Next, add all the rest of the ingredients and mix well. Bring to a simmer. Mix well and taste - adjust the seasoning if needed.

4. Cook for 35-40 minutes gently, then adjust the seasoning if needed

5. Serve with the sides, as per the serving suggestions

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