Belgian Beer Chilli with Beef, Beans and Tomatoes

• 1 tbsp Olive oil
• 1 large Yellow onion
• 4 cloves Garlic
• 2 medium Celery
• 500 g Minced beef
• 2 tsp Smoked paprika
• 2 tsp Ground cumin
• 1 tsp Hot chili powder
• 2 tbsp Tomato paste
• 330 ml Ale beer
• 800 g Canned chopped tomatoes
• 250 ml Beef stock
• 480 g Red kidney beans
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 20 g Dark baking chocolate

1. Heat the olive oil in a Dutch oven over medium heat. Finely chop the onion and celery, then add to the pot with a pinch of the salt and cook for 8 to 10 minutes until softened and lightly golden. Crush in the garlic and cook for 1 minute more.
2. Add the minced beef and turn the heat up to medium-high. Cook for 6 to 8 minutes, breaking it up with a wooden spoon, until browned with no pink remaining. Stir in the smoked paprika, ground cumin and hot chilli powder for 30 seconds until fragrant.
3. Stir in the tomato paste and cook for 1 minute. Pour in the ale beer and scrape up any browned bits from the base of the pot. Simmer for 3 to 4 minutes to reduce slightly.
4. Add the canned chopped tomatoes and beef stock, then bring to a gentle simmer. Reduce the heat to low, cover slightly, and cook for 55 to 60 minutes, stirring occasionally, until thick and rich. If it looks dry at any point, add a splash of water.
5. Rinse and drain the red kidney beans, then stir them into the chilli. Simmer uncovered for 10 minutes until the beans are hot and the chilli is glossy. Season with the remaining salt and the black pepper.
6. Take the pot off the heat and finely chop the dark baking chocolate. Stir it into the chilli until fully melted and the flavour rounds out. Rest for 5 minutes before serving so it thickens slightly.

Made this recipe? Rate it — a comment is optional.