Bob's beer chilli
About this recipe: Very tasty, spicy chilli, with a few extra ingredients. Made using good ale to add to the overall flavour.
Ingredients
Serves: 4
- 450g (1 lb) lean minced beef
- olive oil
- 2 small onions, chopped
- 1 knob butter
- 2 teaspoons caster sugar
- 1 large handful smoked bacon lardons
- 2 cupfuls of diced chorizo sausage
- 4 cloves garlic, crushed
- 6 to 12 chillies (pickled or fresh), halved and seeded
- 1 (400g) tin kidney beans
- 1 (400g) tin baked beans
- 1 (400g) tin chopped tomatoes
- 1 tin good condensed tomato soup
- 1 tablespoon tomato puree
- 2 tablespoons tomato ketchup
- 1 beef stock cube
- 2 teaspoons chilli puree
- 2 teaspoons hot paprika
- 1 pinch mixed peppercorns
- salt and pepper to taste
- 250ml strong English pale ale (Landlord, Bluebird or Marstons)
- 50g Red Leicester cheese
Method
Prep:20min ›
Cook:40min ›
Ready in:1hr
- Fry off the beef in a small amount of olive oil. Salt if desired.
- Add the onions to a saucepan with a drop of oil and a knob of butter. Add the caster sugar and sweat the onions on a low heat for a couple of minutes. Add the garlic and cook for a further while until the onions have become slightly yellowed.
- Put the onions and garlic aside and fry the lardons in a small amount of oil in the pan.
- Now, using a large cooking pot, add the beef, lardons, chorizo, onions and garlic to a knob of butter. Cook on a low heat and add the chillies.
- Drain the kidney beans and rinse under a cold tap, also drain the baked beans, leaving a small amount of the sauce to add sweetness. Add the soup and chopped tomatoes along with both types of beans to the pot.
- Add the ketchup and tomato puree, along with the beef stock cube (dissolved in a small amount of boiling water).
- Stir the mixture well and cook on a low heat for several minutes. Add the chilli puree along with the steakhouse mixed pepper, hot paprika and seasoning to taste.
- Now, add the beer, sprinkle in some grated cheese and keep the mixture on a low heat and simmer for 15-20 minutes to let it reduce.
- Best served reheated after 12 hours or more to let the flavours become more pronounced. Serve with white rice and a pint of Timothy Taylor Landlord (or your favourite pale ale).
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