Chilli con carne with beer

    17 min

    This is a very mild, but very flavourful chilli con carne using a dark beer. The recipe calls for poblano peppers which may be a little tricky to find in your local shops, so in a pinch you can substitute with green peppers.


    London, England, UK
    5 people made this

    Serves: 8 

    • 200g bacon, diced
    • 1 onion, coarsely chopped
    • 6 cloves garlic, chopped
    • 2 poblano peppers, coarsely chopped
    • 800g lean beef mince
    • 1 bottle dark beer
    • 1 (large) tin tomatoes
    • 1 tin kidney beans, rinsed and drained
    • 1 tin pinto beans, rinsed and drained
    • 1 tin white beans, rinsed and drained
    • 2 tablespoons tomato purée
    • 250ml beef stock
    • 1 tablespoon ground cumin
    • 1/2 teaspoon chilli powder
    • salt and pepper, to taste
    • soured cream, to taste

    Prep:15min  ›  Cook:2min  ›  Ready in:17min 

    1. Fry bacon in a large frying pan until crisp. Remove and place the bacon into a large saucepan.
    2. Pour off most of the bacon fat and cook and stir the onion and garlic over a medium heat in the remaining fat, until soft. Add peppers and fry for a few minutes. Add to the bacon into the saucepan.
    3. In the same frying pan, fry the mince until browned. Then add to the vegetables and bacon. Pour in the beer and bring to the boil. Boil until the liquid is no longer foaming. Stir frequently.
    4. Add tomatoes and beans and mix well. Stir in tomato purée, stock, cumin and chilli powder, and simmer over low heat for 2 hours without a lid, until the chilli is thick and aromatic. Season with salt and pepper and serve with a dab of soured cream.


    Poblano peppers are a mild variety of chilli pepper. They may not be available in your local shops, so try searching online or in speciality shops for this item. In a pinch, you can substitute using green bell peppers.
    This recipe calls for dark beer, a porter or stout would work wonderfully for this recipe.

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    Reviews in English (1)


    This chili was very good, and I would make it again for sure. Couldn't find poblano peppers so used jalapeno.  -  14 Aug 2015