Beef, Beer & Bean Chilli

The colder weather calls for dishes that warm the cockles of your beer-loving heart. This one is stand-out and is best enjoyed on a rainy Saturday night in with a glass of your favourite ale.


  • 1 tbsp vegetable oil
  • 1 onion
  • 900 gms lean beef mince
  • 2 tsp salt
  • 3 cloves garlic (crushed)
  • 2 tsp chilli powder, or 2 de-seeded fresh chillis
  • 1 tbsp ground cumin
  • 1 tsp paprika
  • 1 tsp black pepper
  • 1/8 tsp ground cinnamon
  • 355 ml beer
  • 1 tsp unsweetened cocoa powder
  • 1/4 tsp dried oregano
  • 1/4 tsp cayenne pepper
  • 2 cups water
  • 1 cup tomato puree
  • 2/3 cup diced capsicum
  • 2 cans drained and rinsed pinto or kidney beans


  1. Place a pot over a high heat and drizzle in oil. Add diced onion, mince and salt. Break up mince into small pieces with a wooden spoon into small pieces as it browns. After meat browns and releases its juices, continue stirring until the released liquid has evaporated, about 4 minutes.
  2. Reduce heat to medium-high. Add garlic, chilli, cumin, paprika, black pepper and cinnamon. Cook and stir until mixture begins to darken, 3 or 4 minutes.
  3. Stir in beer. Add cocoa powder, oregano, cayenne, water, and tomato puree. Stir well.
  4. Bring to a simmer, adjust heat to a medium-low. Simmer for 30 minutes or until chilli is at desired consistency.
  5. Serve with a dollop of sour cream, a sprinkling of coriander with some rice or crusty, buttered bread. Yum!