Such a delicious Beer Chilli recipe. It is packed with beans, vegetables, spices, beer and beef mince. Simply the best comfort food.
Whether or not you spell it Chili or Chilli, the answer is the same, Beef Chilli is delicious! For this version I use a rich beer to deglaze the pan and it offers a lovely flavour.
We love serving the Chilli with rice, corn chips, grated cheese, avocado and coriander, however the Beer Chilli is such a versatile dish to have on hand. My kids love it in enchiladas and tacos too.
Ingredients:
- Olive oil
- Onion
- Capsicum, (or sub for 1 ½ cups of frozen capsicum slices)
- Beef mince
- Garlic, minced
- 1-3 teapoons chilli powder*
- Ground cumin
- Salt
- 330 ml bottle beer, I like lager or ale
- Cans of diced tomatoes
- Tomato paste
- 2 cans of beans – I like to use one of each kidney beans and black beans
- To serve
- Rice
- Sour cream
- Corn chips
- Coriander
- Avocado
- Grated cheese
How to make Beer Chilli:
Sweat onions and capsicum, brown beef mince and add spices: Place your Biroix Dutch oven over a medium heat and add the oil, once hot add the onions and capsicum. Sauté until onions are translucent, around 4 minutes. Stirring occasionally. Add the beef mince, cook, stirring occasionally until browned, around 6-8 minutes. Add the garlic, chilli powder, cumin and salt, stir and cook for 2 minutes.
Add beer and vegetables and simmer. Add the beer and deglaze the pan, using a wooden spoon to scrape the meat off the bottom of the pan. Cook for around 5 minutes, stirring occasionally, so that the alcohol cooks out of the beer. Add the tomatoes, tomato paste and beans. Bring to a boil, then turn down to a simmer. Place the lid on the dish and simmer for 20 minutes. **You can keep cooking the chilli for up to an hour if you have the time, the flavour will keep getting better.
Stir and adjust seasoning, then serve. While cooking stir the chilli occationally so it doesn’t stick. Once ready, taste and adjust seasoning if needed by adding more salt or chilli. To serve add your favourite toppings.
If you are looking for more delish dinner recipes, check out my posts for Fish Pie with Hash Bites & Red Salmon & Pineapple Curry
Common questions about Beer Chilli:
Can I freeze the Chilli? Yes the chilli freezes well in an airtight container for 6 months.
Can I substitute the capsicum? Yes you can leave it out or use carrots or frozen capsicum.
What wine would you serve with this dish? It would be remise of me to suggest wine without first suggesting a crisp IPA style beer – but if beer isn’t your tipple, a lovely cabernet sauvignon would be perfect.
Beer Chilli
Ingredients
- 2 tablespoons olive oil
- 1 onion diced finely
- 2 capsicum diced (or sub for 1 ½ cups of frozen capsicum slices)
- 500 grams beef mince
- 4 cloves of garlic minced
- 1-3 teapoons chilli powder*
- 2 tablespoons ground cumin
- 1 teaspoon salt
- 330 ml bottle beer I like to use a lager or ale
- 2 cans of diced tomatoes
- 2 tablespoons tomato paste
- 2 cans of beans – I like to use one of each kidney beans and black beans
To serve
- Rice
- Sour cream
- Corn chips
- Corinader
- Avocado
- Grated cheese
Instructions
-
Place your Biroix Dutch oven over a medium heat and add the oil, once hot add the onions and capsicum. Saute until onions are translucent, around 4 minutes. Stirring occationally.
-
Add the beef mince, cook, stirring occationally until browned, around 6-8 minutes.
-
Add the garlic, chilli powder, cumin and salt, stir and cook for 2 minutes.
-
Add the beer and deglaze the pan, using a wooden spoon to scrape the meat off the bottom of the pan. Cook for around 5 minutes, stirring occationally, so that the alcohol cooks out of the beer.
-
Add the tomatoes, tomato paste and beans.
-
Bring to a boil, then turn down to a simmer. Place the lid on the dish and simmer for 20 minutes. **You can keep cooking the chilli for up to an hour if you have the time, the flavour will keep getting better.
-
While cooking stir the chilli occationally so it doesn’t stick. Once ready, taste and adjust seasoning if needed by adding more salt or chilli.
-
To serve add your favourite toppings.
Recipe Notes
I make a mild chilli with 1 teaspoon of chilli so that my children will dig in, but it if you like it with more spice add more chilli powder. My suggestion is start with less as you can always add more, but you cant remove it!
If you don’t want to use beer you can use beef stock instead.
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