Grown-Up Beef Chilli (with Booze!)

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

cheddar cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese reduces calories, while processed cheese is often cheaper.

Grab a beer and one for the pot.

Begin with prep: take two small or one large brown onion, cut in half, peel, and dice.

Thinly slice three cloves of garlic and then finely chop them.

Cut two bell peppers into strips by removing the top and bottom, then the core and seeds, and slice them into smaller pieces.

Take a 1 kg piece of brisket, cut it into five or six chunks, drizzle with olive oil, and season with salt and black pepper.

Place a large saucepan or cast iron pot over medium heat and drizzle in about 30 ml of olive oil.

Add the diced onions with a pinch of salt and sweat them down for 4-5 minutes until soft.

Add the garlic and cook for an additional minute.

Add 4 g of cumin, 4 g of paprika, 2 g of chili powder, and 2 g of oregano; stir and cook for 30 seconds.

Add 750 g of ground beef and turn the heat to medium-high, cooking until browned.

Pour in 500 ml of beer and 300 ml of beef stock, then add two 400 g tins of chopped tomatoes.

Stir and bring to a simmer, seasoning with salt and black pepper.

Add the sliced bell peppers and a 400 g tin of drained kidney beans.

Sear the beef brisket in a hot frying pan until browned on all sides.

Transfer the seared brisket into the chili, cover, and place it in a preheated oven at 170° C fan for 4 hours.

After 4 hours, remove the brisket, shred it into strips, and mix it back into the chili.

Serve the chili on a baked jacket potato with creme fraiche and chives or with a side of rice.

Cooking Techniques

Equipment Needed

Spice Level: