Chili con carne with stout
6 servings
180 minutes
Chili con carne with stout is a bold and rich version of the classic Mexican dish. Its history dates back to cowboy traditions when meat was stewed in a rich sauce with beans and spices. The addition of stout adds depth of flavor: the bitterness of dark beer harmonizes with the acidity of tomatoes and the spiciness of sriracha sauce, while slow cooking makes the beef incredibly tender. The dish pairs perfectly with warm bread or rice, highlighting its richness and spiciness. Ideal for a cozy dinner in cold weather or for a company that loves gastronomic experiments.
1
Clean the beef from tendons and fat, cut it into small pieces. Chop the carrot into thin strips, and dice the celery and red onion.
- Beef: 1 kg
- Carrot: 200 g
- Celery stalk: 100 g
- Red onion: 100 g
2
In a large pot or thick-bottomed pan, sauté onion, carrot, and celery in vegetable oil until lightly golden.
- Red onion: 100 g
- Carrot: 200 g
- Celery stalk: 100 g
3
Then add beef to the vegetables and cook until a 'delicious meat smell' appears. Next, add tomatoes and simmer for about 10 minutes, stirring occasionally. Taste; if the mixture is too sour, add a little sugar. Pour everything with beer and simmer on low heat for about two hours.
- Beef: 1 kg
- Tomato concasse: 200 g
- Stout beer: 350 ml
4
Add sriracha sauce, beans, and simmer for another 10-15 minutes. Turn off the heat and let it rest for about an hour.
- Sriracha: to taste
- Canned red kidney beans: 250 g