Game Day Chilli

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


  • 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)


  1. 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.
  2. 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.

Expert Tips

  • Great served with a dollop of soured cream and some freshly chopped coriander.