Beer Chilli

by Barry Lewis

Prep time
10 mins
Cook time
40 mins


8 sausages, cut into even size chunks

2 peppers, chopped and de-seeded

1 tin chopped tomatoes

4 squares dark chocolate

1 tin kidney beans, drained

1 red chilli, chopped and de-seeded

200ml beer

200ml water

1 onion, chopped

1tbsp ground cumin

1.5 tbsp mild chilli powder

Salt and pepper

Basmati rice, cheddar cheese, sour cream and parsley to serve

Please do not let the title of this recipe deceive you! Of course this is from the recipe roulette series where you guys have really been challenging me, so here goes! Essentially I was tasked to make a recipe using chocolate, beer and chilli to name a few and hence the sausage and beer chilli recipe was born and it is absolutely delicious, beer is optional too, although it added some depth, replace with water if you prefer.

Start off by warming up a large frying pan with half a teaspoon of vegetable oil. Push in the sausage chunks and cook away for a good 5 minutes until they are lightly browned around the edges. At this point add in the chopped chilli, onion and peppers. Cook away again for another 5 minutes to soften up the vegetables.

With them softened add in the chopped tomatoes, cumin, chilli powder, beer and the water stir this through and bring to a simmer, let it simmer for a good ten minutes to reduce down. For the last ten minutes add in the kidney beans and 3 pieces of chocolate, saving a little to garnish at the end! Stir through the beans and chocolate and bubble away for ten more minutes seasoning with salt and pepper until lovely and thickened. If using basmati rice like I did (takes about 12 minutes to cook) simply cook in a pan to one side whilst simmering down.

Serve up in a nice dish, pile on the drained rice, a good heap of chilli, cheese, sour cream, and parsley. Then grate on the dark chocolate!