Beer Chilli

Beer Chilli

What is hearty, delicious, great for sharing, and has a nice little kick to it? It has to be a chilli! Brewed with your favourite beer for a rich, earthy flavour, this Beer Chilli recipe will have them scraping every last morsel out of your Dutch Oven. It’s the kind of dish a Biroix Dutch Oven thrives on… slow cooking, frying, simmering – this recipe has everything cast iron cookware excels at! It’s also super easy to make and very adaptable. You can decide how hot you like it (do you feel like sweating at the table?) and how spicy. And with everyone’s favourite beans (great for the heart they say), it’s filling and full of protein. Winner winner Beer Chilli for dinner!

Serves: 4

What you need:

  • 2 tablespoons of olive oil 
  • 1 onion, finely diced
  • 2 capsicums, diced (or 1 ½ cups of frozen capsicum slices) 
  • 500 grams of beef mince 
  • 4 cloves of garlic, minced
  • 1-3 teaspoons of chilli powder*
  • 2 tablespoons of ground cumin 
  • 1 teaspoon of salt 
  • 330ml bottle of beer **(lager or ale)
  • 2 cans of diced tomatoes 
  • 2 tablespoons of tomato paste 
  • 2 cans of beans (1 can kidney beans, 1 can black beans)

*We suggest using less chilli for kids. You can also add more if you like a real kick!
** You can replace beer with beef stock.

To serve:

  • Rice
  • Sour cream 
  • Corn chips 
  • Coriander 
  • Avocado 
  • Grated cheese

How to make:

  • Place your Biroix Dutch oven over a medium heat and add oil.
  • Once hot, add the onions and capsicums.
  • Sauté until onions are translucent – around 4 minutes – stirring occasionally.
  • Add the beef mince, stirring occasionally until browned – around 6-8 minutes. 
  • Add the garlic, chilli powder, cumin and salt. Stir for 2 minutes. 
  • Pour in the beer and deglaze the pan, using a wooden spoon to scrape the meat off the bottom.
  • Cook for around 5 minutes, stirring occasionally, so that the alcohol cooks out of the beer. 
  • Add the tomatoes, tomato paste and beans. 
  • Bring to a boil, and then turn down to a simmer. Place the lid on your Biroix Dutch Oven and simmer for 20 minutes. (You can keep cooking the chilli for up to an hour – the flavour will get richer.)
  • During this time, stir the chilli occasionally so it doesn’t stick.
  • Once ready, taste and adjust seasoning if needed by adding more salt or chilli. 
  • Serve with your favourite toppings.
    This recipe was made especially for Biroix by the talented taste Queen - The MacPherson Diaries