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.
—dieubert
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Ingredients
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2 tablespoons
olive oil
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5
cloves garlic - minced
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2
onions - diced
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1.5 pounds
lean ground beef
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1/2 teaspoon
salt
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1 teaspoon
ground black pepper
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2 tablespoons
red chilli powder
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4
tomatoes - blanched, peeled and diced
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1/2 cup
tomato paste
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1/2 cup
beef stock
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1 cup
dark beer - i used extra dark guiness but any dark beer will do
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2 tablespoons
cider vinegar
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3/4 teaspoon
cumin
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2 teaspoons
oregano
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1/4 cup
parsley
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15 ounces
(1 can) red kidney beans - drained
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4 ounces
cheese - for garnish
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1 teaspoon
cayenne pepper (more if desired, and totally optional)
Directions
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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.
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Add beef and cook for seven to eight minutes longer, break the ground beef apart. Stir frequently until the beef is well browned.
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Season with salt and pepper. Then add in the chilli powder and stir. Let it simmer for two minutes.
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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.
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Add the beans and cook for 15 minutes longer, stirring occasionally.
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To serve, ladle into serving bowls and sprinkle the shredded cheese on top.
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