Chilli Con Porter
Its time for another recipe as part of my ‘Cooking with Beer’ series and this one is quite special.
I love a good chilli and have experimented with so many variations from using plenty of bitter coffee to trying out a mixture of dark chocolate.
I’ve also evolved the mixture from using minced beef to buying a nice joint of beef and chopping it into bite sized cubes.
This being the result of an article I helped BBC Good Food magazine with, many years ago.
Looking through my beer collection, I came across a beer that I felt would compliment the humble chilli whilst offering its own range of rich and unique flavours.
My beer of choice this time is Annees 614 by Celt Experience – A chocolate rye imperial porter brewed in collaboration with Brasserie St Germain.
Annees 614 is a rich porter which imparts plenty of chocolate and coffee. Cascade hops are used to give a slightly floral spiciness whilst it also uses rye to offer a dry bitterness unique to the grain.
All of these flavours and aromas will balance perfectly with any chilli. The power of this porter will do well to work with the intense spices and smokiness and fullness of this particular chilli recipe.
I’ve also thrown in a quick and basic rice recipe which will help you to produce amazing steamed rice to partner what will be an amazing chilli!
Below is what I put together :-
Chilli Con Porter
- 800g -1kg Beef Brisket
- 25g Flour
- 3 tbsp Cooking Oil
- 1 Large Onion (Diced)
- 3 Cloves of Garlic (Finely Chopped)
- 2 Peppers (Diced)
- 2 Fresh Chillies (De-seeded & Finely Chopped)
- 1 1/2 tsp Ground Cumin
- 1 1/2 tsp Smoked Paprika
- 1/2 tsp Oregano
- 1 Bay Leaf
- 1 Stick of Cinnamon
- 1 Dried Ancho Chilli
- 330ml Bottle of Porter
- 2 Tins of Chopped Tomato
- 1 Tin of Kidney Beans
- 200ml Boiling water
- Chop the beef into bite sized chunks, place in a small bag with the flour and shake the bag to evenly coat the meat in the flour.
- Heat the oil in a pan and sear the meat all over until browned and sealed. Once cooked, place in a bowl to be used a little later. It helps to do this in batches.
- In the same pan, add a little more oil and cook the onions until translucent, then add the diced garlic, peppers andfresh chillies. Cook through just to add a little colour.
- Next, add the ground cumin, smoked paprika and oregano. Allow to cook for 30 seconds to release the powerful aromas.
- Crack open your 330ml bottle of porter, pour it in then mix will. Once it starts bubbling, add the tinned tomato, the 200ml of boiled water and the sealed beef.
- Finally, add the bay leaf, the cinnamon stick and the dried ancho chilli. Bring to a boil then put a lid on the pan reduce the heat and allow to simmer for 3 hours.
- Stir well every 30 minutes or so to ensure the mixture doesn’t stick to the base of the pan.
- With the 3 hours up, take the lid off, add the kidney beans and continue to cook for 1-2 hours until the mixture has reduced and you are left with a rich sauce and tender chunks of beef that will melt in your mouth.
- The ancho chilli can be chopped up finely and put back in the chilli too.
- 60g Basmati Rice (Per person)
- 120ml Water (Per Person)
- Pinch of Salt
- Weigh the quantity of rice you need per person and measure the volume of water required. (60/120 – 1 person, 120/240 – 2 people, 180/160 – 3 people and so on)
- Bring the water to a boil in a suitable sized pan and add the salt.
- Pour in the rice, stir once to loosen the grains and allow the water to come to a boil.
- Once the pan reaches a boil, turn the hob down to its lowest setting and put a lid on. Allow to steam for 15 minutes – Don’t be tempted to stir the rice or lift the lid.
- Fluff the rice up with a fork and get ready to serve.
We were not disappointed by this chilli recipe at all.
A simple portion of rice along with a touch of fresh guacamole to help with the richness of the chilli and we were in heaven.
Big chunks of melt in the mouth beef covered in a rich and luxurious sauce packed with spicy aroma, smokiness and balanced with a rye bitterness.
A dark beer in your chilli is certainly the way to go. Just make sure its bold enough to cope with mass of ingredients within the chilli!
Even better is the leftovers which can be served completely differently.
Served with tortilla wraps, a chilli served on nachos or served with a freshly baked potato.
So many ideas, so versatile, so hungry now!