Moosehead Chilli

Prep time: 5 mins
Cooking time: 1-2hrs

Chilli and beer 🍻. What more is there to say? I like this variation of chilli for its sweetness, and because it’s meat-heavy. AND, it’s so easy to make. Add a little tomato paste or ketchup if you have it, to help thicken things up.

Feeds 7 hungry people.

INGREDIENTS:

  • 800g minced beef
  • 1 large brown onion, chopped
  • 1 large can white (or red) kidney beans (796ml)
  • 1 large can plum tomatoes (796ml)
  • 1.5 tbsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp salt
  • 1-2 tsp chilli powder
  • 1-2 tbsp chocolate chips
  • 1 can Moosehead beer (or any beer, really)
  • Coriander (for garnish)
  • Cheddar cheese, shredded

METHOD:

  1. Cook the meat and onion together in a large pot. For extra flavour, finely chop and add coriander stalks. Drain fat.
  2. Add chocolate chips, spices, tomatoes, and beer. Stir and bring to the boil.
  3. Simmer, leaving lid slightly ajar, for more than 1hr. Stir occasionally, until the chilli becomes thick.
  4. Serve over rice, with shredded cheese and coriander leaves.
  5. Enjoy!

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