Nyssa Jayne Makes It! on shoesandblues.com

Bright and Cheery Chili Con Carne

Neil and I spent this weekend at a holiday house in Bright, Victoria, doing Not Much.  We watched movies, wore slippers most of the day, poked faces at Baby Mollie, and put shoes on to go to the Bright Brewery in town.

Nick, Sam, Neil and I worked out way through their regular beers, the boys did the seasonal beers with a little of my help, and we learned a lot about what goes into making a good brew.  One of these brews was a porter called Staircase Porter, and while it was a bit heavy for me (I really liked the Lager), I knew what I could do with it.  With a nod to what I’ve learned from Jamie Oliver, I present to you…

Bright and Cheery Chili Con Carne

Now I don’t really like cooking, but people love to eat this, including myself, so it’s a sacrifice I’m willing to make.

For around 6 people, you’re going to need:
2 onions
2 carrots
2 celery stalks
2 garlic cloves
1 beef stock cube
1 heaped teaspoon of ground cumin
1 heaped teaspoon of ground chili
1 heaped teaspoon of ground cinnamon
(when I say “teaspoon”, this is not a strict measure.  Make the chili a couple of times and adjust for taste.  I sometimes put in a little paprika too).
500g mince
Hefty splodge of tomato paste (let’s say 30mL, a shotglass worth)
2 420g tins of chopped tomato
1 420g tin of  of 4 bean mix
1 400g jar of peppers/capsicum
And about 50-70mL of Bright Brewery’s Staircase Porter
(or your favourite porter of course.  Staircase Porter isn’t widely stocked — yet.)

Now you’ll need to do this:

1. Finely dice the onion, carrots, celery and garlic.  I go mega-fine because I have limited patience with stirring.  Mega-chunky lets you be “rustic” of course, but the next step will take a little longer.
2. In a  huge-ass pan with a splash of oil (from the capsicum is great) fry off the vegetables until the onions are brown and the carrots are soft.
3. Add in the stock cube and spices and stir for another 30 seconds or so.
4. Break up the mince into the pan with your fingers and fry off until almost all browned.
5. Stir through the tomato paste.
6. Add in tinned tomatoes, drained capsicums and drained beans.  If you’re not going to be putting in any beer, don’t drain the beans and tip in the juice too.
7. Refill one of your tins with water and add that to the pan as well.
8. Add the beer!  I’ve listed a “serving suggestion” of 50-70ml, but basically, the way you add it is you open a bottle of beer, tip some into the food, have some yourself, and then tip a little bit more in.

Bring this all to the boil, before turning down to simmer for 45mins – 1hour, basically until it’s not watery anymore and is looking like chili con carne.

Serve the way you love to serve chili.  We had it with rice and corn chips, but you know, there’s tortillas, tacos, it takes good on a toasted sandwich the next day, whatever, just don’t forget the sour cream and grated cheese man.  And the rest of your beer.

August 19th, 2012
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  1. Zoe on August 20, 2012 at 5:05 am

    Sounds delicious! Hope you enjoy your weekend :)

  2. Bright Brewery on August 20, 2012 at 2:11 pm

    Hi Nyssa Jane, Nice to see you and Neil had a great visit to Bright and our brewery! The recipe sounds fantastic - we think it would go down a treat in the new brewery! ; ) We may have to have to feature you as our guest chef of the month.... now we're all off to try and bake it! cheers The salivating mob at Bright Brewery

  3. Kathryn on September 14, 2012 at 3:48 pm

    Nys, I'm going to cook a giant pot of this on Sunday afternoon ... cant wait!

  4. Jane on September 24, 2012 at 8:43 pm

    This is bubbling away on my stove, it's smelling amazing!!!

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