Chilli Con Carne with Beer
Post number 500 and we’ve just hit 400 followers to top it all off! And what better way to celebrate than a few beers with an old friend, while on holiday and eating a big fat pot of slow cooked goodness (not the pot, just the contents, that is).
This recipe has been inspired by Matt at Inspired Food in a guest post for my good blogland friend Laura at Laura’s Mess… pretty apt that the inspiration was from him really. Very apt indeed. Thanks Matt. Thanks for the inspiration.
I knew for a fact I would be making this after we arrived in Wooli and I had surveyed the bounty of food Jennee packed. My mind thought about many of the things we may or may not cook this week, but chilli con carne was on the the-house-will-need-to-actually-burn-down-and-leave-me-with-absolutely-nothing-including-the-cash-I-would-need-to-purchase-more-ingredients-to-stop-me-from-making-this list. I spied rib eye steak (I would’ve preferred chuck or flank but this will do the job) and a fat tin of kidney beans, which were staring back at me with their “pick me, pick me” eyes. Also, I had my friend Mark (who is the champion responsible for making that little search box you can now see in the top right corner of your screen) visiting tonight with a couple of extra younglings, so we can escape our wives for a night of debauchery and male bonding our wives may have a night to sit down together with out their children and discuss the issues poignant to the survival of the human race and possibly enjoy a shandy or two. Or, in an alternate reality, maybe they will all make out and send us photos of the results. I’m hoping the alternate reality vortex gets it ass over my house and opens the fuck up tonight! And I’d better call Jennee to make sure her phone is charged just in case…
CHILLI CON CARNE WITH BEER (enough for a party)
1kg* beef chuck or flank (or rib eye if that’s what you got), diced
2 brown onions, diced
5 cloves garlic, chopped
3 tablespoons Tex-Mex spice mix (recipe follows)
1 teaspoon smoked chilli powder (or not if you’re feeding the younglings)
1 cinnamon stick
750ml beer. Tooheys new is what they seem to drink in Wooli so Tooheys new is what I used
3x 400g tins crushed tomatoes or tomato passata
3x 400g tins red kidney beans
2 pieces good dark chocolate
Seasoning
Steamed rice, pickled jalapenos, tomato and avocado salad/salsa (work it out) and natural yoghurt or sour cream to serve
• Get a nice big pot out for this one
• Season beef and sauté in a little oil until it starts to get some colour
• Add onions, garlic, Tex-Mex spice, chilli powder and cinnamon. Cook out for a few minutes until onion is soft
• Add beer (Seba likes to pour the beer in. I mean he really likes pouring a bottle of booze into something he’s going to eat… Hmmm, should I be concerned), tomatoes, beans and chocolate and simmer on really low heat for 3 hours, stirring regularly. This could also be a slow cooker moment if that’s how you roll
• Check if beef is tender by eating a piece (no rocket science or molecular gastronomy involved in that one), if not simmer for another half an hour
• Once beef is tender check seasoning and serve that shit up like a king!
TEX MEX SPICE MIX
¼ cup each dried thyme, oregano and ground cumin
1 tablespoon dried chilli flakes
• Mix it all together and store extra in an air tight container for your next Tex Mex feast
Welcome to Wooli boys!
*If you want it meatier feel free to add another 500g of beef and leave out 1 tin of kidney beans. And yes, if you don’t eat meat at all feel free to substitute the beef with a couple of tins of lentils or chickpea or whatever you think you like. I was once vegetarian too, you know
foodisthebestshitever 
22 responses to “Wooli part 7… post number 500, 400 followers and a big pot of Chilli Con Carne”
Congratulations my friend… awesome work
Not without you brother!
Congrats on 500, 400, a cult and tummy warming chilli. Am going to show my two young scrufflebunnies that ice cream cake. Fab.
Thank you my friend. It’s been a great ride that’s fer sure. And yes, everyones younglings need to make this cake!! Smiley face
NIce looking sloppiness
Smiley face
have decided on soft tacos with a ground cow chilli for afternoon tea today.. thanks for the inspiration!
Hi ! So bahji is not a crunchy thing? As in onion bhaji?
Best part for me …
” I’m hoping the alternate reality vortex gets it ass over my house and opens the fuck up tonight! And I’d better call Jennee to make sure her phone is charged just in case…”
Too fucking funny!!
Congratulations my friend. In an alternate universe, our restaurant would be SO dope.
Cheers to many more peaks of success!
A man has to dream! Smiley face.
Oh I am imagining that restaurant right now. Looks good. Real good. I especially like the Elvis themed wallpaper in the toilets. Smiley face
I was thinking more naked lady on the walls
You’re defo in charge of decor for sure absolutely
Omgggggg. I have to make this. Stop. I haven’t had a nice chili in such a long time, and this is amazing.
Just a question though! Is Toohey’s a light beer or a dark beer? Seeing as I’m in the ol’ US of A, I don’t think we have that particular brand here. 😛
It’s a pale beer, but any beer goes with beef and chilli! Make sure you get extra for your belly as well!! Smiley face
Thank you for clearing that up! 🙂
And no need to remind me twice. There’s always a little extra beer for the cook. 😉
Hahahaa… inspiring indeedy! Matty boy is a legend. Was so great to feature him on the blog!
Love the look of your version of boozy chilli con carne. The pickled jalapenos, ah man! Want. WANT. I’ve been eating pickled herrings and rye bread for a week now and I’m starting to add sriracha to everything… including Swedish meatballs. My family think I’m a mad Australian. Actually, that’s a pretty accurate description…
Anyway, great post brother blogland legend friend. I’ll be mashing up your and Matt’s recipes when I get home and overdosing myself on chilli con carne goodness (at least they have beer here. Bwahaha)
Yeah, I like that Matt character. Very inspiring indeed.
I also like chilli con carne and it likes me (not in any kind of weird “sexy time” way though. Just wanted to clear that up).
I also like beer.
I also think you may be a little crazy but the sriracha has nothing to do with that.
Smiley face
Yum and Yum. That cake is amazing. I also am a huge fan of pickled jalapenos. Classic.
Thank you my friend. I’m a huge fan of anything chilli! I like it hot!
Smiley face
Awesome post! I’m glad i could provide a tiny bit of inspiration! There could never ever be too much chili con carne in this world! 🙂
Agreed. Damn well agreed! It was to good to pass it up, my friend. Love that shit! Smiley face
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