Chilli with Beer and Chocolate

I found this version of a Chilli by Steve from “Not Another Cooking Show”, and have never made a Chilli any other way since.

And I think you will be the same, its an amazing recipe, I’ve altered a few things to suit my taste, but this still beats anything else out there. TRY IT!

Chilli with Beer and Chocolate, raises the bar when it comes to a classic recipe.

Chilli with Beer and Chocolate

If there's one recipe you're going to try on my blog, it's this one!
Prep Time 20 minutes
Cook Time 4 hours
Course Dinner, Main Course
Cuisine American, British, Mexican


  • 6-800 kg Beef Mince
  • 1 Onion Rough Chopped
  • 1 Carrot Rough Chopped
  • 1 Yellow Pepper Rough Chopped
  • 1 Orange Pepper Rough Chopped
  • 1 Sweet Pepper Rough Chopped
  • 1-2 Thai Finger Chilli's Rough Chopped
  • 4 Garlic Cloves Crushed
  • 2 tbsp Brown Sugar
  • 130 g Tomato Puree
  • 300 ml Beef Stock
  • 100 g Dark Chocolate 80% is good
  • 300 ml IPA/Beer
  • 2 tbsp Worcestershire Sauce

Chilli Spice Mix

  • 2 tbsp Ancho Chilli Powder You can alter all these chilli powders to your taste and preference
  • 2 tbsp Arbol Chilli Flakes
  • 1 tbsp Cumin
  • 1 tbsp Coriander
  • 1 tbsp Onion Powder
  • 1 tbsp Garlic Powder
  • 1 tbsp Paprika
  • ½ tsp Cayenne
  • ½ tsp Chilli Flakes
  • 1 tbsp Sumac
  • ½ tsp Cinnamon


  • Pickled Jalapeños
  • Fresh CorianderCilantro
  • Sour Cream
  • Flour Tortillas


  • Step one is to blitz all our vegetables in a food processor.
    The aim here is to recreate the texture of our mince with the veg.
  • Combine all our spices from the chilli mixture into a bowl and mix well, you can get creative here and add things you like, you don't have to stick to my mix, have fun and create your own.
  • With the veg we want to add this to a large pan with a little oil, season well and cook these to evaporate as much moisture as possible, this will take a bout 20 mins on a medium heat, the aim here is to get rid of as much water from the veg as possible to intensify the flavour of the veg, you'll start to get a fond on the bottom of the pan and a little golden colour to the veg.
  • Once we are seeing a fond form in the pan, we can add the Beef.
    Season well and bash the Beef with a wooden spoon to avoid clumping, and we will do exactly the same thing here, and slowly cook until we remove any excess moisture and start to brown the meat, colour = flavour.
    Again this will take around 20 minutes
  • We can know add some of our spice mix, a couple of spoonfuls to begin with.
    Let the spices cook through and release they're aroma then add in your Tomato Puree and cook through mixing as you go.
    Lower the heat and cook the puree and spices through for around 5 minutes.
    Now add your beer, and thoroughly mix. scrape up all that flavour from the bottom of the pan with the wooden spoon and incorporate into the chilli.
  • We can now add our Beef stock and stir well.
    At this point taste to check seasoning and preferred heat, add more spice mix if needed.
    Add in your Worcestershire sauce, brown sugar, half the chocolate and bring to a simmer, stir to combine everything and taste again, add more chocolate if needed.
    Now simmer 1-4 hours
    Perfectly fine after an hour, even better after four.
    Add water if it starts to get too dry.
  • Slice your tortillas into your desired shape, deep fry until golden and then drain and add a little salt.
  • Get your rice ready and serve, I like to have a bowl of half rice, half chilli, add my crispy tortillas on the side, sour cream, jalapeños, coriander and anything else you like, then sit back and enjoy


Keyword beer, chilli, Chocolate