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Author Notes: I love chilli. I was given this recipe from a friend of mine and I tweaked it a little bit to bring heat to the soup and draw out a stark contrast between heat and the beer.
- 2 tablespoons olive oil
- 5 cloves garlic - minced
- 2 onions - diced
- 1.5 pounds lean ground beef
- 1/2 teaspoon salt
- 1 teaspoon ground black pepper
- 2 tablespoons red chilli powder
- 4 tomatoes - blanched, peeled and diced
- 1/2 cup tomato paste
- 1/2 cup beef stock
- 1 cup dark beer - i used extra dark guiness but any dark beer will do
- 2 tablespoons cider vinegar
- 3/4 teaspoons cumin
- 2 teaspoons oregano
- 1/4 cup parsley
- 15 ounces (1 can) red kidney beans - drained
- 4 ounces cheese - for garnish
- 1 teaspoon cayenne pepper (more if desired, and totally optional)
- Heat olive oil in large pot. Add garlic and onions to cook over medium to high heat for about five minutes or until onion is tender.
- Add beef and cook for seven to eight minutes longer, break the ground beef apart. Stir frequently until the beef is well browned.
- Season with salt and pepper. Then add in the chilli powder and stir. Let it simmer for two minutes.
- Add the tomatoes, tomato paste, beef stock, beer, vinegar, cumin, oregano, and parsley together to stir well. Let sit over low to medium heat and cook for 45 minutes.
- Add the beans and cook for 15 minutes longer, stirring occasionally.
- To serve, ladle into serving bowls and sprinkle the shredded cheese on top.