Recommendations · Beer and food

Chilli con carne with Guinness Original Extra Stout

Minced beef with pepper, beans, cumin and a piece of dark chocolate, simmered gently for an hour. Alongside, a dry stout with roasted barley.

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Bottle of Guinness Original Extra Stout, beer

From the shelf

The bottle

Guinness Original Extra Stout comes from Guinness in Ireland and is a stout of 5 percent alcohol by volume. The bottle holds 33 centilitres. A stout is brewed with roasted barley: that gives the black colour and notes reminiscent of coffee and dark chocolate, with a dry, slightly bitter finish.

Guinness Original Extra Stout

The combination

Why this works together

In the pan there is a piece of dark chocolate and a spoonful of smoked paprika powder; in the glass there is roasted barley and a bitter finish. The two seek each other out: the roast of the malt runs in step with the chocolate and the smoky sweetness of the paprika. The dry finish also makes sure the fat of the mince and the sour cream do not linger.

At the table

The dish

  • Before 4 people
  • Ready in 1 hour and 20 minutes
  • Type main course

What you need

  • 800 grams minced beef
  • 2 onions, chopped
  • 3 cloves of garlic, finely chopped
  • 2 red peppers, diced
  • 800 grams canned diced tomatoes
  • 2 tablespoons tomato purée
  • 800 grams of canned kidney beans, drained
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon of chilli powder
  • 30 grams of dark chocolate
  • 3 tablespoons of olive oil
  • 300 grams rice
  • 200 milliliters sour cream
  • salt and freshly ground black pepper

How to make it

  1. Heat the oil in a casserole and soften the onion for 5 minutes, add the garlic and the pepper and fry them for another 5 minutes.
  2. Add the mince and fry over high heat until crumbly and brown.
  3. Stir in the tomato paste, the cumin, the paprika powder and the chilli powder and fry everything for 2 minutes.
  4. Add the diced tomatoes, fill the can with water and pour that in as well.
  5. Let the chili simmer gently for 45 minutes with the lid ajar on the pan.
  6. Stir in the beans and let everything warm through for another 10 minutes.
  7. Stir in the chocolate until it has melted and season with salt and pepper.
  8. Meanwhile cook the rice according to the instructions on the packet and serve the sour cream separately.

In the glass

Serving

Serve at 9 to 11 degrees in a straight glass or a tulip glass. A stout straight from the fridge does not release its roasted notes; let the bottle stand for a few minutes after opening.

Everything about Guinness Original Extra StoutBack to Recommendations from ’t Bockje

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