Serve this warming pot of chili beef in the centre of the table and whoever you're feeding will be very pleased indeed.


Serves 6

Prep time 1 hr approx


  • 1 tablespoon rapeseed oil
  • 1 large onion - chopped
  • 2 red peppers - diced
  • 3 cloves garlic - chopped
  • 650g minced beef
  • 110g tomato puree
  • 1 1/2 tablespoons hot chili powder (add more if you like more heat!)
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 525mls beer
  • 600g pre-cooked red kidney beads - rinsed
  • 600g tinned chopped tomatoes
  • salt and pepper


  • sour cream
  • sliced scallions
  • sliced fresh red chili
  • picked coriander leaves
  • chopped avocado
  • grated cheddar
  • lime wedges
  • deep fried fresh tortillas


  1. Heat the oil in a large pot over a high heat.
  2. Add the onions, peppers and garlic.
  3. Fry, constantly stirring until soft. This will take about 7-8 minutes.
  4. Add the beef and cook, breaking it up as to fry.
  5. Once the beef has browned, about 6-7 minutes, add the spices and tomato puree. Cook these out for about 2-3 minutes.
  6. Add the tinned tomatoes and beer.
  7. Season with salt and pepper.
  8. Allow the chili mix to simmer slowly, stirring occasionally, for about 25 minutes. By this time the mix should have thickened.
  9. Serve in the pot in the centre of the table and have small bowls of all the various garnishes ready.