Smoky Beer Chilli with Coriander Lime Sour Cream
by Karl Tessendorff & Greg Gilowey
This Smoky Beer Chilli from the Beer Country guys is a game-changer, offering robust flavours without the need for electricity. What sets this recipe apart is its versatility and ease of preparation over an open flame or hot coals, making it ideal for outdoor cooking enthusiasts.
Introduction
Chilli is good for breakfast, lunch or dinner and this version will change your life. This recipe will feed 6–8, and will take you about three hours from start to delicious finish.
Ingredients
The Coriander Lime Sour Cream
The Chilli
To Serve
Grated mature cheddar
Santa Anna’s corn chips
Method
To make the sour cream, mix all the ingredients together and blitz with a hand blender. Keep it in the fridge until you are ready to serve.
To make the chilli, season the chuck with salt and pepper and drizzle with oil. Sear over very hot coals for 1–2 minutes per side. Allow the meat to rest for 5minutes before removing it from the bone. Cube the meat and keep the bones for the pot for extra flavour.
In a number 3 potjie, use a good splash of oil and fry the onions until they soften and brown. Add the red peppers, garlic and anchovies and fry for a minute until fragrant. Add the chilli powder, cumin, coriander, paprika, smoked paprika and garlic powder and fry for another 2minutes to cook out the spices. Deglaze the pan with gherkin brine. Add the cubed meat and don’t forget the bones. Add the chillies, tomatoes, tomato sauce, stock and beer.
Simmer with the lid off over medium-low heat for 1½hours. Add the kidney beans and baby tomatoes and simmer for another 30minutes. Remove the bones. Top with grated cheddar and serve hot with plenty of corn chips for scooping and sour cream to chill the burn.
