Ingredients:

  • 1 big onion
  • 1kg minced beef
  • 1 tablespoon paprika
  • 150g of canned peeled tomatos
  • 2 diced jalapeno
  • 1 can of kidney beans
  • 1 bottle of dark beer (0.5L)
  • 1 tablespoon of cumin
  • 150g sour cream
  • 1 block of cheddar

Method:

  1. Take your beer out and let it warm up, we don’t want it ice cold when using it, you can also let the meat hang in room temperature.

  2. Prepare all your dry spices in a bowl and mix them together.

  3. Dice your onion, chili, and paprika. Keep the onions separate but mix the chili and paprika together.

  4. In a large cooking pot fry some onions and minced meat together in a large serving of oil.

  5. Once the meat is halfway cooked, throw in all your dry spice and mix well.

  6. Once the meat has absorbed the spices and is cooked, throw in your chopped chili and paprika in to the mix.

  7. Fry the combo until the chili and paprika has softned up.

  8. Open up your can of beer, DON’T DRINK IT! Pour it slowly in to your pot. Mix well everything together.

  9. Mix in your canned tomatos and tomato puree.

  10. Bring your pot to a boil, boil for 1 minute and then let cool down to a low simmer.

  11. Simmer your food for about 1h. Keep checking and giving your pot a stir every 20 minutes.

  12. In the last 20 or so minutes of your simmer add your kidney beans to the pot. Mix well.

  13. Feel free to serve with some cheddar cheese, sour cream, rice or eat it as it is.