About this recipe: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.
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:2min › Ready in:17min
Fry bacon in a large frying pan until crisp. Remove and place the bacon into a large saucepan.
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.
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.
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.