Smoky Beer Chilli with Coriander Lime Sour Cream
by Karl Tessendorff & Greg Gilowey
This Smoky Beer Chilli from the Beer Country guys is a game-changer, offering robust flavours without the need for electricity. What sets this recipe apart is its versatility and ease of preparation over an open flame or hot coals, making it ideal for outdoor cooking enthusiasts.
Introduction
Chilli is good for breakfast, lunch or dinner and this version will change your life. This recipe will feed 6–8, and will take you about three hours from start to delicious finish.
Ingredients
The Coriander Lime Sour Cream
|
1 C |
sour cream |
|
1 |
large ripe avocado, peeled and mashed |
|
a small handful |
fresh coriander, chopped |
|
a small handful |
chopped spring onion |
|
a squeeze |
lime juice |
|
a pinch |
lime zest |
|
|
Sea salt and freshly ground black pepper |
The Chilli
|
2 kg |
chuck steak |
|
|
Sea salt and freshly ground black pepper |
|
a glug |
oil for drizzling |
|
2 |
large onions, peeled and finely chopped |
|
2 |
red peppers, finely chopped |
|
5 |
cloves garlic, finely chopped |
|
5 |
anchovy fillets, chopped |
|
2–3 Tbsp |
chilli powder (adjust to taste) |
|
2 Tbsp |
ground cumin |
|
2 Tbsp |
ground coriander |
|
2 Tbsp |
paprika |
|
2 Tbsp |
smoked paprika |
|
2 tsp |
garlic powder |
|
½ C |
gherkin brine (the juice in the gherkin bottle) |
|
2–3 |
smoked chipotles or fresh chillies, chopped (adjust to taste) |
|
2 tins (400 g each) |
chopped tomatoes |
|
1 C |
tomato sauce |
|
1 pot or sachet |
beef stock concentrate |
|
2 C |
coffee stout |
|
1 tin (400 g) |
red kidney beans, rinsed and drained |
|
1 punnet |
baby tomatoes, left whole |
To Serve
Grated mature cheddar
Santa Anna’s corn chips
Method
To make the sour cream, mix all the ingredients together and blitz with a hand blender. Keep it in the fridge until you are ready to serve.
To make the chilli, season the chuck with salt and pepper and drizzle with oil. Sear over very hot coals for 1–2 minutes per side. Allow the meat to rest for 5 minutes before removing it from the bone. Cube the meat and keep the bones for the pot for extra flavour.
In a number 3 potjie, use a good splash of oil and fry the onions until they soften and brown. Add the red peppers, garlic and anchovies and fry for a minute until fragrant. Add the chilli powder, cumin, coriander, paprika, smoked paprika and garlic powder and fry for another 2 minutes to cook out the spices. Deglaze the pan with gherkin brine. Add the cubed meat and don’t forget the bones. Add the chillies, tomatoes, tomato sauce, stock and beer.
Simmer with the lid off over medium-low heat for 1½ hours. Add the kidney beans and baby tomatoes and simmer for another 30 minutes. Remove the bones. Top with grated cheddar and serve hot with plenty of corn chips for scooping and sour cream to chill the burn.