Drunken Beef Chilli Recipe

Drunken Beef Chilli Recipe

Drunken Beef Chilli

Serves: 6–8
Prep Time: 20 minsCook Time: 4+ hoursDifficulty: Easy-ModerateComfort Level: 100%

Ingredients

1 x Large Brown Onion or 2 small (diced)
3 x Cloves of Garlic (minced)
2 x Bell Peppers
1kg x Beef Brisket
750g x Beef Mince
30 to 60ml x Olive Oil
4g x ground Cumin
4g x Paprika
2g x Chilli Powder
2g x Dried Oregano
500ml x Beer
300ml x Beef Stock
800g x Chopped Tomatoes
400g tin x Kidney Beans
Salt & Black Pepper

Method

Prep the VegDice the onion, mince the garlic, and slice the bell peppers thinly. Cut the brisket into large chunks, drizzle with a little olive oil, season generously with salt and pepper, and set aside.

Start the BaseIn a large, oven-safe pot or Dutch oven, heat a drizzle of olive oil over medium heat. Add the onion with a pinch of salt and cook for 4–5 minutes until soft and translucent. Add the garlic and sauté for 1 more minute.

Cook the MinceAdd the ground beef to the pot and cook until browned, breaking it apart as it cooks. Once no longer pink, stir in the cumin, paprika, chilli powder, and oregano. Let the spices toast for 30 seconds to bloom.

Build the FlavourPour in the beer, beef stock, and chopped tomatoes. Stir well to combine. Season with salt and pepper, then add the sliced bell peppers and kidney beans. Bring to a gentle simmer.

Sear the BrisketMeanwhile, heat a large frying pan over high heat until smoking hot. Add a touch of oil and sear the brisket chunks on all sides until nicely browned. Don’t rush this – colour = flavour.

Slow Cook to PerfectionNestle the seared brisket into the chilli mixture. Cover with a lid and transfer the pot to a preheated oven at 170°C (340°F). Let it braise low and slow for at least 4 hours, until the brisket is fall-apart tender.

Shred & ServeRemove the pot from the oven. Take out the brisket pieces, shred them using tongs or forks, and return the meat to the pot. Stir everything together and let it sit for a few minutes before serving.

Serving Suggestions

Serve hot with:
Steamed rice
Baked potatoes
Cornbread
Sour cream, shredded cheese, or fresh lime on top

Tip: Like it spicy? Add a diced jalapeño or a splash of hot sauce with the spices.Make ahead: This chilli gets even better the next day.

#beefchilli #recipe

Ever wonder what happens when you mix beer with beef and let it simmer for hours? You get drunken beef chili. Rich, slowcooked, and ridiculously good. Start with a kilo of beef brisket. Season well with salt and pepper. And then in a large pot, heat a drizzle of oil and cook your diced onions until soft. Add garlic. Cook for one more minute. Stir in cumin, paprika, chili powder, and dried oregano. Toss those spices for 30 seconds to wake them up. Then brown 750 g of beef mints. Once it’s no longer pink, pour in 500 ml of beer, 300 mil of beeftock, and 800 g of chopped tomatoes. Add in your sliced peppers, kidney beans, and season to taste. Meanwhile, sear the beef brisket in a hot pan until beautifully browned on all sides. Then, nestle the brisket into your chili. Cover and cook low and slow for about 4 hours or until it’s fall apart tender. When it’s ready, shred the brisket, stir it back in, and serve it hot with rice, cornbread, or baked potato. Pub style comfort at home.