Beef and Dark Beer Chilli

Revu par Rédacteurs de recettes du Royaume-UniRédigé par Rédacteurs de recettes du Royaume-UniPublié à l'origine 29 janv. 2026

Respecte les directives éditorialesEst. 2 min temps de lecture

Télécharger
Télécharger
Le PDF de l'article a été téléchargé
Partager
Partager
Lien de l'article copié dans le presse-papiers
Language
Language
Discussion
Version audio
Ajouter aux sources préférées sur Google

This beef and dark beer chilli is a sophisticated take on a classic comfort food favourite. By using a robust stout or dark ale, the sauce develops a complex, slightly bitter undertone that perfectly balances the heat from the jalapeños and smoky chipotles. Toasting the spices beforehand is a simple yet essential step, releasing essential oils that provide a much deeper savoury flavour than standard shop-bought mixes.

As a high-protein dish, this hearty meal is excellent for those looking for a filling, nutritious dinner that doesn't compromise on taste. It is an ideal recipe for batch cooking, as the flavours continue to develop and mellow when left overnight in the fridge. Serve it at your next gathering with plenty of soured cream, sharp cheddar, and fresh spring onions for the ultimate homemade feast.

Ingredients for Beef and Dark Beer Chilli

1 1/2 cuillères à soupe de cumin moulu
1 cuillère à soupe de coriandre moulue
2.3kg ground chuck
2 cuillères à soupe d'huile de canola
1.1kg onions, coarsely chopped
675g red peppers, seeded, cut into 1/2-inch pieces
675g yellow peppers, seeded, cut into 1/2-inch pieces
2 large jalapeño chillies with seeds, chopped (about 50g )
7 tablespoons chilli powder
2 teaspoons (packed) minced canned chipotle chillies in adobo sauce*
2 800g cans crushed tomatoes with added puree
2 425g cans kidney beans, drained
1 350g bottle dark beer (such as stout)
Crème aigre
Oignons verts hachés
Coarsely grated extra-sharp cheddar cheese
*Available in the Latin foods section of some supermarkets and at specialty foods stores and Latin markets.

How to make Beef and Dark Beer Chilli

Toast cumin and coriander in skillet over medium heat until darker and beginning to smoke, about 4 minutes. Cool.

Sauté beef in heavy large pot over medium-high heat until no longer pink, breaking up with spoon, about 8 minutes. Heat oil in large skillet over medium-high heat. Add onions, all peppers, and jalapeños. Sauté until vegetables begin to soften, about 15 minutes. Add mixture to pot with meat. Mix in toasted spices, chilli powder, and chipotle chillies. Add crushed tomatoes, beans, and beer. Bring chilli to boil, stirring occasionally. Reduce heat and simmer 20 minutes, stirring often. Season with salt and pepper. DO AHEAD Can be made ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated up to 2 days (or freeze up to 1 month). Rewarm over medium-low heat.

Ladle chilli into bowls. Serve with soured cream, spring onions, and cheese.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.