Mmmmmm, tasty!

This is truly an amazing chilli con carne. The recipe gets its trademark by the addition of coffee and dark beer. Don’t be afraid to try this! Freeze in batches with great success.

This isn’t really about the meat as far as I’m concerned, it’s about the beans and the sauce. It’s sweet, smoky, spicy and thick. It can be quite spicy so if you want to dial back on the chilli powder or the chipotle paste then that’s fine although you’ll lose some of the smoky character if you reduce the amount of paste.

Serves: 8
Prep: 20 mins
Cook: 4 hours



  1. Heat oil in a large saucepan over medium heat. Cook onions, garlic, mince and cubed sirloin in oil for 10 minutes, or until the meat is well browned and the onions are tender.
  2. Mix in the diced tomatoes with juice, beer, coffee, tomato puree and beef stock. Season with brown sugar, chilli powder, cumin, cocoa, oregano, cayenne pepper, coriander and salt and extra ingredients. Stir in 2 tins of the beans and hot chillies. Reduce heat to low, and simmer for 3 hours.
  3. Stir in the 2 remaining tins of beans, and simmer for another hour.
  4. Serve with rice, a splash of habanero tabasco, a wedge of lime and some natural yoghurt (if it’s too spicy!)