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Chilli Con Carne with Guinness

Chlli Con Carne with Guinness

Serves 3-4 people.

This is a great recipe for Chilli, and uses Guinness to give the dish an extra depth that you don't get with certain chillis. If you don't have Guinness try using a good bitter or I have found that an IPA works just as well.

Ingredients

450g Good lean minced steak

1 medium white onion

200g tin of red kidney beans or a mix of various beans is good

400g tin of plum tomatoes

250ml Guinness

2 cloves of Garlic

1 Red chilli

1 tblsp Tomato Puree

1 Vegetable stock cube

1 tsp smoked paprika

3 tsp ground cumin

1 tsp Oregano

½ tsp ground cinnamon

½ tsp Chilli Powder (or a little more if you like it HOT)

2 teaspoons of olive oil

Salt and White Pepper

 

Method 

-         Peel and dice your onion and sweat it off in a pan  (that has a lid) with a little olive oil and a knob of butter, regularly stirring until it becomes translucent and loses its firmness (approx 5 mins).

-         Add a little more olive oil (approx 1 teaspoon) and add your garlic (chopped), Chilli (also chopped), Paprika, Chilli powder, ground Cinnamon, Oregano and Cumin. Stir on a medium heat for 1 minute then add your minced steak.

-         On a medium heat still, fry off the mince making sure that it all breaks up evenly for 5 minutes. Use a wooden fork to do this, as it will help with the process and it gives you more control over the mince.

-         Your mince should now be lovely and brown and covered in all the herbs and spices. Add a tablespoon of tomato puree and again stir for 1 minute to remove the bitterness that you can get sometimes from tomato puree.

-         Here is the controversial bit, add 250ml of Guinness, or beer, to the pan and stir in.

-         You are nearly there. Next tip your plum tomatoes in to a bowl and with your hands mash the tomatoes so they are all broken up (or use a fork if you are a bit posh), and stir in the stock cube. Add this to the pan and stir in.

-         Bring the pan to the boil and reduce to a gentle simmer, and put a lid on the pan. Season the chilli to taste

-          Cook this on the hob on a very low heat for 1 ½ - 2 hours occasionally stirring. Or if you have a slow cooker then this is a great dish to do it in. If the chilli starts to dry out, just add a little more Guinness or Hot water.

-         Half an Hour before it is done add the beans, that have been drained and rinsed.

-         Served with a good dollop of Soured cream or crème fraice, Short grain brown rice and plenty of tortilla chips or wraps.

 

Remember always taste throughout so that you get the right balance of heat to flavour that YOU like. If you are making this for a group of friends make it a mild one and offer sliced chillies to sprinkle on the top if they like it hot.

 

If you are feeling even more adventurous grate 20g of good dark chocolate at the end of cooking into the chilli for that added depth and richness.