let me tell you about my favourite kind of food.
it’s food that brings people together. there is little i enjoy more in life than cooking food that people love, that brings them together and makes them happy.
this beer & bacon chilli beef does all of that and more. it’s the kind of meal i make in huuuuuuuuge portions, chilli is my favourite leftover. it’s so versatile, eat it by itself, with cheddar corn bread waffles, with corn chips, in a burrito, the list goes on…..
to serve this i like to take the whole pot of beer & bacon chilli beef to the table with a stack of How Sweet Eats cheddar cornbread waffles, a big bowl of gauc and some Greek yogurt and let everyone help themselves.
meals that encourage everyone to get involved are such fun, and it means everyone gets exactly what they want. customisable food, i love it!
the gauc i made for this is super simple, the chilli beef has so much going on that i wanted a simple fresh punchy gauc to go with it. i always use Greek yogurt instead of sour cream, much to Marc’s disappointment. it’s just that i always have it on hand and i love the slight zinginess it brings to savoury food.
beer & bacon chilli beef
- 400 grams beef mince
- 350 grams bacon
- 800 grams crushed tomatoes
- 400 grams kidney beans
- 400 grams brown lentils
- 330 ml beer
- 4 cloves garlic
- 1 red onion
- 1 red capsicum
- 1 red chilli
- 1/4 cup tomato paste
- 1 & 1/2 teaspoon dried oregano
- 1/4 teaspoon chilli powder
- 2 teaspoons smoked paprika
- 1 & 1/2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1/4 teaspoon cinnamon
- 1/4 cup brown sugar, firmly packed
- 4 avocados
- 2 limes
- salt & pepper to taste
place a large stockpot over medium high heat, add 1 teaspoon of oil and brown the beef. once the beef is browned remove it from the pot and set aside.
lower the heat to medium and add the onion, bacon , capsicum, garlic and chilli. cook stirring often for 5 minutes.
add the tomato paste and spices, stir well to combine and cook for 5 minutes.
add the beef, beer, tomatoes, beans and lentils stir well to combine. bring to the boil then reduce the heat and simmer for 1 hour.
taste the chilli and season with salt and pepper if required. serve with gauc, cheddar cornbread waffles and Greek yogurt, enjoy!
cut the avocados in half, remove the stone and scoop the flesh into a bowl, mash with a fork, i like to keep it a little chunky. add the lime juice, salt and pepper mix well. taste and adjust seasoning if required