About this recipe:Very tasty, spicy chilli, with a few extra ingredients. Made using good ale to add to the overall flavour.
450g (1 lb) lean minced beef
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
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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).