An easy chili recipe made using our Imperial Moonless Stout. Meat is optional. Allow 30 minutes to prepare and another 30-60 minutes for simmering. It’s even better the following day, and it can be frozen for handy meals on short notice.
Ingredients:
3 Tbs Olive oil,
1kg of beef mince/ground beef (optional),
Spices to taste,
3 tins of pinto beans,
2 tins of cannellini beans,
2 tins of red kidney beans,
2 tins of whole kernel corn,
3 tins of whole tomatoes,
2 big onions,
4 big carrots,
Imperial Stout (most of a 330ml/12oz can)
Kitchen Implements:
Large pot for cooking, food mill to puree tomatoes, sharp knife, cutting board, microwave proof glass dish, and a large spoon for stirring and banging on the pot.
Chop and sweat the onions with the olive oil in the pot. While the onions are cooking, chop the carrots and place them in the glass dish and microwave for 3 minutes on high, or until just tender. Add the minced beef to the onions and brown with the onions.
Drain and rinse the beans. Add spices to the meat and onions. Add the beer to the mix and heat through.
Add the tomatoes – I processed them through my food mill. Add the carrots to the mixture.
Add the beans. Drain, rinse and add the corn. Leave to simmer.
Stir regularly and gently heat till it is simmering. Check the spices, add more if needed. Simmer for 30 minutes and serve with grated cheese, green onion and a dollop of sour cream.