Go Back
Print

Beer Chilli

Servings 4

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

  1. 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.
  2. Add the beef mince, cook, stirring occationally until browned, around 6-8 minutes.
  3. Add the garlic, chilli powder, cumin and salt, stir and cook for 2 minutes.
  4. 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.
  5. Add the tomatoes, tomato paste and beans.
  6. 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.
  7. 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.
  8. 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.