Beer Chilli

Beer Chilli
Serves 8
The only thing certain about the origins of chilli is that it did not originate in Mexico.
"Chili, as we know it can’t even be found in Mexico today except in a few spots which
cater to tourists. If chili had come from Mexico, it would still be there, apparently
Mexicans don’t change their culinary customs from one generation, or even from one
century, to another. If there is any doubt about what the Mexicans think about chilli,
the Diccionario de Mejicanismos, published in 1959, defines chilli con carne as
“detestable food passing itself off as Mexican.” So then where, my research points to
the Americans, works for me, lets blame it on Texas, at least they are near Mexico
Chilli powder is a generic name for any powdered spice mix composed chiefly of chilli
peppers, most commonly either red peppers or cayenne peppers, which are both of
the species Capsicum annuum. As a result of the various different potential additives,
the spiciness of any given chilli powder is incredibly variable. As a rule, the purer the
chilli powder is, the more spicy it is. Anyhow enough of that, here’s another way to
cook beef mince, the beer is just because I like it and it gives the chilli a great flavour.

Ingredients:
• 3 cups chopped red onions
• 2 cups of chopped red peppers
• 2 tablespoons of olive oil
• 700g lean mince
• 2 garlic cloves, grated
• 2 tablespoons of chili powder
• 3 teaspoons ground cumin
• 2 teaspoons sugar
• 1 teaspoon of dried oregano
• 1 tin of red kidney beans, drained and washed
• 2 tins of peeled, diced tomatoes
• 4 cups of beef stock
• 1 small bottle of beer (dark beer if possible)
• 1 tablespoon fresh lime juice
• Corn flour to thicken if necessary
• 2 tablespoons of single cream

1. Sauté the onions and peppers for 5 minutes or until soft in olive oil
2. Add the mince and cook for 10 to 15 minutes stirring regularly to ensure the
mince separates and browns
3. Stir in chili powder, cumin, sugar and cook for 2 minutes
4. Mix in the tomatoes
5. Add oregano, garlic and kidney beans
6. Add the stock, lime juice and beer
7. Bring to a boil then reduce heat and simmer for 30 minutes, stirring regularly
8. Use corn flour to thicken if required
9. Add cream and mix in before serving

Accompaniments & Garnish
You can serve with rice or nachos (American ones, not Mexican!!)