Bob Sanchez's beer chilli con carne

Bob Sanchez's beer chilli con carne

Save this recipe

3 people made this

About this recipe: Very tasty, spicy meal with a few extra ingredients. Use your favourite beer to add to the overall flavour. If you can, leave this to sit overnight for the flavours to develop but it is also ok to serve immediately.


Serves: 6 

  • 500g lean mince beef
  • 2 tablespoons olive oil, divided
  • 2 small onions, diced
  • 4 cloves of garlic, finely chopped
  • 150g chorizo sausage, sliced into small pieces
  • 3-6 chillies, seeded and quartered (to taste)
  • 1 tin (400g) red kidney beans
  • 1 tin of good tomato soup
  • 1 tin (400g) diced tomatoes
  • 2 tablespoons of tomato sauce
  • 1 tablespoon of tomato puree
  • 1 beef stock cube, dissolved in a tablespoon of boiling water
  • 2 teaspoons of chilli powder
  • 2 teaspoons of hot paprika
  • 500ml beer
  • salt and pepper to taste

Prep:20min  ›  Cook:50min  ›  Ready in:1hr10min 

  1. In a frypan, brown the mince beef in a small amount of olive oil adding salt if desired then set aside.
  2. Add the onions to a frypan with a tablespoon of olive oil and cook on a low heat for a couple of minutes. Add the garlic and cook for another five minutes
  3. Heat the rest of the olive oil in a large pot and add the mince beef, chorizo, onions and garlic. Cook on a low heat till well mixed then add the chillies.
  4. Drain and rinse the kidney beans and add to the pot along with the soup and chopped tomatoes. Add the tomato sauce and puree, along with the beef stock cube and water. Add the chilli powder and hot paprika, stir the mixture well and cook on a low heat for 10 minutes.
  5. Now, add the beer and simmer on a low heat and simmer for 20-30mins to let it reduce. Adjust seasonings to taste.

Recently viewed

Reviews (0)

Write a review

Click on stars to rate