Game Day Chilli

Name: Game Day Chilli
Cook time: 1 h 90 min
Total time: 1 h 30 min
Yield: 8
Cuisine: Mexican
Ingredients: 1 tablespoon vegetable oil; 1 medium onion, chopped; 3 cloves garlic, chopped; 4 teaspoons mild chilli powder; 2 teaspoons ground cumin; 1 teaspoon cayenne pepper; 1 teaspoon paprika; 1 kg beef mince; 1 tin (142 g) tomato puree; 400 ml beef stock; 150 ml dark beer; 2 tins (400 g each) chopped tomatoes; 1 tablespoon Worcestershire sauce; 1 green chilli, finely chopped; 2 tins (390 g each) pinto or kidney beans, drained and rinsed; Cooked rice; 100 g Cheddar cheese, grated; Old El Paso™ Jalapeños (from 215 g jar)

Celebrate Game Day with this hearty beef and bean chilli that’s perfect for dinner.

Total Time 1 Hours 30 Minutes

Servings 8

Spice Level Hot

Ingredients 18

Ingredient List

Chilli

1 tablespoon vegetable oil
1 medium onion, chopped
3 cloves garlic, chopped
4 teaspoons mild chilli powder
2 teaspoons ground cumin
1 teaspoon cayenne pepper
1 teaspoon paprika
1 kg beef mince
1 tin (142 g) tomato puree
400 ml beef stock
150 ml dark beer
2 tins (400 g each) chopped tomatoes
1 tablespoon Worcestershire sauce
1 green chilli, finely chopped
2 tins (390 g each) pinto or kidney beans, drained and rinsed

To Serve

Cooked rice
100 g Cheddar cheese, grated
Old El Paso™ Jalapeños (from 215 g jar)

Preparation

Heat the oil in a large deep saucepan and cook the onion and garlic for 5 minutes or until softened. Stir in the spices and continue to cook for 1-2 minutes. Add in the beef and cook over medium heat for 5-10 minutes, stirring occasionally, until beef is thoroughly cooked.
Stir in the tomato puree and cook for a further minute. Then add in the stock, beer, chopped tomatoes and Worcestershire sauce. Bring to a boil then turn down to a simmer, cover and cook for 30 minutes. Remove the lid, add in the kidney beans and continue to cook for a further 30 minutes. Serve in bowls garnished with the cheese and jalapenos.