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Tippler’s Tap’s Beef Chilli Recipe

There’s nothing quite like a time-honoured family recipe. At Tippler’s Tap, many of owner Brian Kennedy’s family recipes have made their way to the menu, including Grandma Kennedy’s famous beef chilli.

Grandma Kennedy’s Beef Chilli

Portion size: Serves 3 to 4


1 kg lean beef mince

1.5 kg red kidney beans

1.5 kg crushed tomatoes

400 g diced onion

40 g Cajun seasoning

15 g garlic powder

20 ml red Tabasco

150 ml sour cream


Rye bread

Shredded tasty cheese

Pinch of salt and pepper


  1. In a pot saute onion until translucent.
  2. Add mince and cook until browned through. Stir occasionally.
  3. Drain off kidney beans (ensure there is not brine remaining).
  4. Once mince is cooked, add all spices and Tabasco sauce and mix through. Then add kidney beans and crushed tomatoes.
  5. Cook for 2 1/2 to 3 hours on a medium to low heat, stir occasionally to ensure bottom doesn’t burn
  6. When finished serve in oven bowls and top with cheese to melt in oven
  7. Once cheese is melted add a dollop of sour cream and chives
  8. Serve rye bread for dipping


For a vegetarian option exchange the mine for 500 grams of celery and add it when sautéing onions and complete recipe as normal.

Take me to Tippler’s Tap

Cuisine: British

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