Smoked Guinness Chilli
- 1 kg Beef Mince
- 4 Slices Smoked Bacon Cut into pieces
- 4 Cloves Garlic Minced
- 250 ml Beef Stock
- 440 ml Guinness Irish Stout Can
- 1 tbsp Coriander Stems Minced
- 3 tbsp Chilli Powder
- 1 tsp Smoked Paprika
- 1 tsp Cumin
- 1 tsp Oregano
- 1 tsp Sea Salt
- 1 tsp Fresh Black Pepper
- 1 tin Chopped Tomatoes
- 1 tin Red Kidney Beans Drained and rinsed
- 1 Red Onion Diced
- 1 Red Pepper Diced
Heat a heavy-based saucepan over a medium height. Fry your bacon until the fat has rendered and beginning to crisp. Stir in your onion, pepper, and garlic and cook until the onion has softened. Add your coriander stems, beef and spices and season with 1/2 a teaspoon of sea salt. Cook until bacon has browned stirring often with a wooden spoon.
Add the Guinness, tomatoes, stock, kidney beans, and then add your remaining salt plus some a teaspoon of black pepper. Increase the temperature to medium-high and bring the mixture to a boil, then reduce the heat back down to medium and simmer, stirring occasionally for 30-40 minutes, until the chilli has thickened.
Pour into bowls on top of your base of choice, cauliflower rice, rice, nachos etc. Top with sour cream, cheese, onion or avocado to serve.