Sydney Brewery

EXPERIMENTAL SERIES HAZY PALE - LIMITED RELEASE

SUMMER ALE CHILLI

 BY SALLY CINELLO 2021

 

 

INGREDIENTS

500gm Minced Beef

1 Medium Brown onion, diced

150gm Button mushrooms, sliced

1 red capsicum, diced

3 garlic cloves, diced finely

2 Beef stockcubes

2 teaspoons of chilli powder

2 heaped teaspoons crushed chilli (jar crushed chilli from supermarket)

teaspoon salt

2 Tablespoons of tomato paste

2 Tablespoons tomato sauce

400gm can diced tomatoes

1/2 Can Blue Swimmer Summer Ale 

400gm can kidney beans

 

METHOD

  1. In a deep none stick saucepan fry of the minced beef, if your using 4 star or lower no oil should be needed to cook the mince as it releases enough fat.
  2. Once mince is browned off add the onion, mushrooms, capsicum, garlic & cook until onion is golden/translucent.
  3. Sprinkle on the beef stock cube, powdered & crushed chilli’s, salt – stir through for a couple of minutes.
  4. Then add the rest of the ingredients stir for a few minutes then simmer for at least an hour. I put mine in the slow cooker to finish cooking/develop flavour.
  5. I served it on top of fries but goes equally as well served with your choice of rice, baked potato, or tacos
  6. Toppings of cheddar cheese, sour cream, jalapeno peppers, go very well with it.
Blue Swimmer Summer Ale - Sydney Brewery
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