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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.
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Add the beef mince, cook, stirring occationally until browned, around 6-8 minutes.
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Add the garlic, chilli powder, cumin and salt, stir and cook for 2 minutes.
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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.
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Add the tomatoes, tomato paste and beans.
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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.
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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.
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To serve add your favourite toppings.