barbecued chilli con carne with beer

Chilli Con Carne-2074

In case you missed my last post, Aaron and I are now three days into a European adventure which began in Paris on Wednesday 9th July, 2014. To keep the blog running during my absence, a few wonderful blogger friends have offered to contribute guest recipe posts for your reading (and cooking) pleasure over the next few months (yes, the blogger network is amazing).

First off the block is my talented friend Matt, a mutual Mexican food and beer lover who blogs over at Inspired Food. As he mentions below, we met last year at the Eat Drink Blog conference hosted by Perth City Farm and ever since, we’ve maintained a passionate dialogue about everything food and beer related (yeah, you could say that the post below perfectly encapsulates our foodie friendship!).

I’ll be posting a travel update soonish (with plenty of photographs of golden croissants, warm brioche, soft white cheese and wild strawberries… don’t hate me) but for now, it’s over-and-out as I hand over to Matt! Enjoy!


It’s mid afternoon. The sun is hidden behind an army of clouds, occasionally peeking its head through the cracks. The wind has a cold sting as it brushes past my face and I take comfort in the warmth radiating from the charcoal barbecue. Smoke fills the air as a cast iron pot simmers away, filling my soul with joy about what’s to come…

You see, I’ve been sitting here for over three hours watching the barbecue and tending to that cast iron pot of goodness (ensuring I don’t burn down the backyard!). Thankfully I’m sitting with good company and an Esky full of cold beer (I’m sure Laura would agree that it is never too cold for beer, especially when there is a barbecue involved! Yes, Laura does!).

That is all it takes: a little time, a little fire, a little beer and some of your favourite people.

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Hi, my name is Matt. For those of you who haven’t noticed me stalking this page, I too run a little recipe blog over at Inspired Food. Laura and I have known each other for quite some time now, initially coming across each others blogs in cyberspace and eventually meeting up at the Eat Drink Blog conference in 2013. Since then, there have been a number of awesome dinners (The Moroccan Table and The Spanish Table) with Laura and her husband Aaron, Jemima (from Feed your Soul, Perth) and her sister Lexi, Alyssa (my beautiful girlfriend) and of course myself. I’m sure there will be many more to come.

When Laura asked for contributions from guest bloggers while she travels the northern hemisphere, I jumped straight in and volunteered to spend some of my time rambling. This was more of a natural instinct to help a friend out and I hadn’t actually given much thought as to what I would post about. After many late nights trawling the internet, searching through my cookbooks and watching reruns of Jamie Oliver (ok, yes that is just a regular occurrence but shhh!) I finally came up with the perfect post.

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You see, Laura and I share some common interests: we both love beer, we both love Mexican food and we both love Jamie Oliver’s style of cooking. Naturally, once I realized this, all I had to do was combine these three things and I’d be onto a winner.

Combining beer, Mexican and a ‘Jamie approach’ to cooking was really easy once I came to that conclusion. I had just watched episode two of Jamie’s American Road Trip (you know, the one where he hangs out with the cowboys and makes his cowboy chilli?) and that was my inspiration for this post. I wanted to feel the heat from the barbecue, drink beer and cook something amazing.

Chilli Con Carne-2005

I have always wanted to cook something with beef brisket but it’s quite difficult to find here in Australia. Supermarkets tend to favour corned Silverside. I’d suggest you give your butcher a call a few days before to make sure they carry it (and if they don’t they will have time to get it in). Brisket is the perfect cut of beef for slow cooking; granted there is a little preparation involved but it is well worth it. The beer adds a lot of body to the chilli and depending on the type of beer you choose, the options are endless.

Below you will find my recipe for a Tex-Mex style ‘Beer Chilli Con Carne’. Inspired (of course) by Jamie Oliver’s cowboy chilli (‘Chilli Con Jamie‘).

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Barbecued Chilli Con Carne with Beer (of course)

Serves 6-8 hungry people

What you’ll need:

  • 2kg beef brisket, cut into 3 cm cubes
  • 2 red onions, sliced
  • 5 gloves of garlic, roughly chopped
  • 2 fresh long red chillies, chopped
  • 1 tbsp cumin
  • 1 tbsp smoked paprika
  • 2 cinnamon sticks
  • 1 tsp chilli powder (add more if you like it hot)
  • 1 bottle of beer (pick your favourite, I used about 500ml of India Pale Ale)
  • 4x 400g tins of tomatoes 
  • 1 square of dark chocolate
  • 400g tin of red kidney beans (or your favourite bean) 
  • 2 capsicums (bell peppers), sliced
  • a handful of chopped coriander (cilantro) roots
  • sour cream, to serve
  • coriander (cilantro) leaves, to garnish 
  • rice and flat bread to serve

Now What?

This couldn’t be easier to make, simply get your barbecue started, add a splash of oil, add the onions and chillies and cook for 3-4 minutes until softened.

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Add the spices and cook for another 2 minutes.

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Then add the beer and continue to cook for a further 5 minutes.

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Add the tomatoes, mashing up any whole ones with the back of the spoon. Add the chocolate, coriander (cilantro) roots and meat.

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Mix well, cover and cook for 3 hours or until the meat pulls apart with a couple of forks.

Add the beans and capsicums (and more chilli if your game). Then cook for a further 30 minutes.

Remove the lid, add the sour cream, coriander and start eating. This is best served with rice and flat bread (like warm tortillas) with plenty of cold beers. 

Chilli Con Carne-2074

Thanks again Matt for an incredible guest post… I am definitely trying this recipe as soon as I get home! For more inspiration from Matt, please check out his blog (Inspired Food) and associated facebook, Instagram and twitter!

Chilli Con Carne-1998

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beef and guinness hand pies

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It’s frosty this evening. Still, cold and soaked with winter rain. I’m sitting on the couch, tightly wrapped in a furry blue blanket. Despite just finishing dinner, I’m dreaming of food.

You may know by now that that’s not unusual. As a food blogger/recipe developer/carbohydrate and dairy obsessive, I think about food for at least 90% of my waking hours. Heck, sometimes I even dream about food. It’s rather good because… well, effectively I get to eat twice as much.

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Anyway, I digress. Tonight, I’m dreaming of one thing in particular: beef and Guinness hand pies. These gems were fashioned last weekend in partnership with my beautiful friend Erin who, for the record, makes the very best apple caramel cheesecake that I have ever tasted (I still need to steal her recipe). We drank tea, chatted, made spiced pumpkin soup and rolled pastry in clouds of flour. A few hours later, we ate glorious pockets of beef and gravy by the fireside in the best of company.

It was blissful, in every sense of the word.

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It’s now been six days since I ate those golden hand pies. Six long and arduous days, most of which were spent sitting in my shoebox office with dishwater coffee and a pile of paperwork. Between phone calls and assessments, I found my mind drifting towards crisp golden pastry, nuggets of tender beef and rich Guinness gravy. And pulled pork rolls, tacos and flax macarons but… well, mostly beef and gravy (see? all.the.time).

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These little pies are easy on both the eyes and the stomach. Erin and I stole the bones of the recipe from the Australian Women’s Weekly cookbook, though as per usual it’s been considerably tweaked. The pies themselves can be assembled in a flash; the only involved component is making the filling (and the pastry, if you’re that way inclined). Both elements can be prepared the day before, chilled overnight and assembled in minutes before cooking.

If you can, eat these by the fireside. With a chaser of peat-bog whisky. Winter food at its best.

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Beef and Guinness Hand Pies
Adapted from Food We Love by The Australian Women’s Weekly

Makes 24 snack-sized pies

  • 500g beef skirt or chuck steak, finely diced
  • 1 medium brown onion, finely chopped
  • 2 tbsp plain flour
  • 440ml can Guinness stout (we actually added an entire 750ml bottle and cooked it down for aaaages; do as you like! *substitute another stout if desired)
  • 1 cup (250ml) organic beef stock
  • 1-2 tbsp olive oil
  • 350g homemade shortcrust pastry (or 3 sheets ready-rolled)
  • 350g homemade rough puff (or 3 sheets ready-rolled)
  • 1 free-range egg, beaten lightly
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Heat the oil in a large, heavy based saucepan. Add beef and cook, stirring, until browned. Add the onion and cook until softened. Add in the flour, stirring until the mixture bubbles and is well browned.

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Gradually add in the stout and stock, stirring until the gravy boils and thickens. Cover, reduce heat and simmer for 2 hours, stirring occasionally. Uncover and check for seasoning – add salt and pepper if necessary. Continue to simmer, uncovered, for another hour or until the gravy has reduced and thickened (it should appear thick and glossy; add a little cornflour slurry or cook for longer if required). Allow to cool.

Preheat oven to 220 degrees C (430 degrees f) until hot. Lightly grease 2 x 12 hole standard (1/4 – 1/3 cup capacity) muffin pans. Using a 10cm upturned bowl or pastry cutter, cut 24 rounds from the shortcrust pastry sheets. Using an 8cm upturned bowl or pastry cutter, cut 24 rounds from the remaining puff pastry.

Place one round of shortcrust pastry into each of the muffin holes, pressing lightly with your fingers to fit. Divide the beef filling between each pastry case (about 1 heaped tbsp each) and brush the edges with egg. Top with the rounds of puff pastry, pressing with your fingers to ensure that the edges are sealed. Brush with the remaining egg, then make a small slit in the top of each pie with a sharp knife.

oven

Bake pies for 15 – 20 minutes or until golden. Stand for 5 minutes in the pans before serving hot, with or without tomato sauce.

Note: Cooked pies can be frozen in an airtight container for up to 2 months (though I doubt that they’ll last that long)

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*Thanks to Wendy at Chez Chloe and Susan at The Wimpy Vegetarian for inviting me to be part of the Writing Process Blog Tour. I’m working on my responses and hope to post something by mid-next week!

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