Bolo-Chili

I couldn’t decide between making a classic chili or a rich, slow-cooked bolognese… so I did what any indecisive (and hungry) home cook would do: I made both. Well, sort of. This Bolo-Chili is a one-pot hybrid of the two—comforting, hearty, and full of depth thanks to a mix of beef and pork mince, warm spices, and a few umami-rich secret weapons.

One non-negotiable? Take the time to properly brown your mince. That deep, golden caramelisation is where so much of the flavour lives—it’s worth every minute.

It’s the kind of dish that tastes like it’s been simmering all day, but comes together with minimal fuss and maximum flavour. Everything cooks in one pot (less washing up = always a win), and it makes a generous batch—perfect for feeding a crowd, stocking your freezer, or getting a few solid weeknight meals sorted in advance.

If you’re after an easy chili recipe with a bolognese twist, something that’s big on flavour and built for meal prep, this one’s for you.

Lunch

Dinner

A Little Longer

Serves 8

Prep Time 5 Mins

Cook Time 90+ Mins

Method

1
Heat half the olive oil in a large, heavy-based saucepan over high heat. Add the beef and pork mince with a generous pinch of flakey salt. Cook until deeply browned and caramelised—about 5 minutes. Remove from the pan and set aside.
2
Add the remaining olive oil to the same pan, lower the heat to medium, then add in the onions with another pinch of salt. Cook until soft and translucent. Add the carrot and celery and continue cooking until the veg starts to soften—around 7 minutes.
3
Stir through the garlic, chilli, and tomato paste. Cook for a few minutes until it begins to caramelise. Return the mince to the pan, sprinkle in the Mexican spice mix and smoked paprika, and cook for another minute until aromatic.
4
Pour in the chopped tomatoes, fish sauce, beef stock and kidney beans. Bring everything to a high simmer, then reduce the heat to low and cover. Let it bubble away gently for 1 hour, giving it a stir now and then.
5
After 60 minutes, add the lime zest and juice, and season well with flakey salt and freshly cracked black pepper. Pop the lid back on and cook for another 30 minutes.
6
Take off the heat, stir in the coriander, and let it sit for 5 minutes before serving—it gets better as it rests.
7
Serve spooned in a Mexican bowl, spooned over rice with avocado, shredded cabbage and grated cheese, or toss it through pasta for a more bolognese-style vibe.