Luck of the Irish Chili Con Carne
Made with beef, lamb, leeks, Guinness and some good old Irish love in the form of shamrock tortilla chips.
Ingredients
- 2 tablespoons oil
- 1 pound (453 grams) ground beef
- 1 pound (453 grams) ground lamb
- 1 cup (128 grams) onion chopped
- 1 cup (82 grams leek) chopped about 1 large, white and light green part only
- 1 teaspoon fine sea salt
- ½ teaspoon ground black pepper
- 2 garlic cloves finely chopped or grated
- 2 tablespoon mild chili powder
- 2 teaspoons ground cumin
- Small pinch of chili flakes you can adjust for more spice
- 1 tablespoon tomato paste
- ¾ cup (180 ml) Guinness optional (replace with more beef stock/broth)
- 1 cup (236 ml) beef stock/broth
- 14 ounces (410 grams) can tomato puree/passta or crushed tomatoes
- 14 ounces (410 grams) cooked kidney beans drained and rinsed
Instructions
- To a large pan add the oil over medium-high heat. When hot, add the beef and lamb and cook, breaking up the meat, until almost all browned. Add the onion, leeks, salt and pepper, cook until the onion is softened.
- Stir in the garlic, chili powder, cumin and chili flakes, stir to toast the spices. Add the tomato paste and stir to mix.
- Add the Guinness to deglaze and cook for a few minutes until reduced, stirring occasionally. Add the beef stock and puree. Bring to a simmer and cook uncovered for 1 hour, stirring occasionally.
- After 1 hour and thickened, stir in the kidney beans, test for seasoning. Serve with your favorite toppings
Video
Nutrition
Serving: 1 | Calories: 511kcal | Carbohydrates: 29g | Protein: 48g | Fat: 34g | Saturated Fat: 12g | Polyunsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 141mg | Sodium: 664mg | Fiber: 7g | Sugar: 6g