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1hr 30min

6 to 8


Vincent's Chilli recipe was discovered in a Chicago newspaper by Jenny Hammerton, the co-author of Supper with the Stars and is included in The Tingler chapter in the cookbook along with a refreshing ice tea from Vincent's co-star Judith Evelyn. When a reporter tested the Chilli, they questioned the quantities of salt and chilli, and the cookbook testers agreed. So we say you can salt and spice up the chilli to your own taste.




How to make

Heat the oil in a Dutch oven or heavy saucepan. Cook the onions, celery and garlic over medium heat, stirring for 15 minutes or until the vegetables are soft.

Add the beef and pork, breaking up the meat with a fork. Allow the meat to cook through.

Add the tomatoes and their liquid, the beef broth, tomato paste, salt, cumin, chilli powder and allspice. Cook over low heat for 1 hour, be prepared to skim grease.

Add the kidney beans, and heat through.


¼ cup olive oil

2 large onions, chopped

1 cup chopped celery

3 garlic cloves, minced

1½ lb ground chuck

¼ lb ground pork

2 cans (1 lb) tomatoes

1¾ cups beef broth

1 (6-oz) can tomato paste

5 teaspoons salt*

4 teaspoons ground cumin

1 tablespoon chilli powder

½ teaspoon oregano

½ teaspoon allspice

2 cans (1 lb) drained kidney beans

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