Alex O'Brien
Food & Wine

Slow cooked beef, bean and beer chilli

A hearty comfort food perfect for those occasions where you have to feed a hungry crowd, this slow cooked beef, bean and beer chilli is real crowd pleaser.

Serves: 6 to 8

Ingredients:

Method:

  1. To begin, heat the oil in a large, flame-proof, heavy-based casserole dish with a fitting lid.
  2. Cook the onions with the salt for about five minutes until soft.
  3. Add the garlic, cumin, coriander, paprika, chilli and cinnamon, and continue to cook for a further two minutes.
  4. Add the beef, chipotle sauce, tomato paste, beer, beef stock and tomatoes.
  5. Stir, then cover with a tight-fitting lid and gently simmer on low heat for about three hours or until meat is tender.
  6. Alternatively, cook in the oven at 160°C for the same time or until the meat is tender.
  7. Once the meat is tender, use tongs to remove it from the sauce to a chopping board. Leave the sauce on the stovetop and boil, uncovered, for 10-15 minutes to reduce and thicken.
  8. Meanwhile, use two forks to roughly tear or shred apart the chunks of meat.
  9. Once the sauce has thickened, add the shredded meat and canned beans to the sauce, stir and then simmer for 5-10 more minutes until everything is warmed through.
  10. Season to taste with salt and pepper.
  11. Garnish with dollops of yoghurt or sour cream and lots of coriander. Serve with rice or tortillas, guacamole, salad and salsa, and lime wedges to squeeze over.

Mmm, doesn’t that sound delicious? And perfect for a winter’s night. Share your secrets to perfect chilli below!

Written by Nadia Lim. First appeared on Stuff.co.nz.

Image credit: Stuff / Emma Boyd

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Tags:
recipe, beef, chilli, slow cooked, bean