Spicy Chilli Graveyard Dip

Spicy Chilli Graveyard Dip

Serves 6


  • 500 g lean Scotch Beef PGI mince

  • 1 large onion, finely chopped

  • 1 carrot, finely chopped

  • 1 stick celery, finely chopped

  • 2 garlic cloves, peeled and crushed

  • 1 heaped tsp hot chilli powder

  • 1 tsp paprika

  • 1 tsp ground cumin

  • 1 tbsp vegetable oil

  • 300 ml beef stock

  • 400 g can chopped tomatoes

  • 2 tbsp tomato puree

  • 410 g red kidney beans

  • Fresh chives to garnish

  • Wholemeal tortillas

  • Cayenne pepper

  • Salt & pepper

Cooking Method

  1. In a hot pan add the oil and chopped onions and cook for a couple of mins.
  2. Add chopped celery and carrot. Cook for another 5 minutes.
  3. Add minced beef and allow to brown at a high heat. Add spices and let flavours infuse.
  4. Add tomato puree and cook through for a minute. Then add the chopped tomatoes and hot beef stock and bring to the boil. Reduce heat and simmer gently for around 1 hour.
  5. Add the drained kidney beans and cook for another 20-30 minutes.
  6. Meanwhile cut out the ghosts and gravestones from wholemeal tortillas. Brush with a little oil and sprinkle on some cayenne pepper then bake in a preheated oven at 180°C/160°C Fan for 4-6 minutes until golden brown and crispy.
  7. Serve in the chilli with chopped coriander and soured cream on top.

Where can I buy Scotch Beef, Scotch Lamb and Specially Selected Pork?

Scotch Beef, Scotch Lamb PGI and Specially Selected Pork are available at most supermarkets, usually at the butcher counter. Just ask the counter staff if you’re not sure.

You can also buy Scotch Beef PGI, Scotch Lamb PGI and Specially Selected Pork at independent butchers.

Find your nearest at our sister site below.

Scotch Butchers Club

If you’re not in the mood for cooking, Scotch Beef PGI is also served at many quality restaurants. Find one near you at our sister site below.

Scotch Beef Club

Where else to buy:

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