Chile Con Carne with Mexican beer

• 4 red chili peppers
• 100 g bacon, finely chopped
• 400g kidney beans or brown beans, drained and rinsed
• 3 large onions, chopped
• 600 g ground beef
• 3 cloves of garlic, peeled and finely chopped
• 4 tbsp The Spice Club Chili con Carne spice mix
• 400 g diced tomatoes (canned)
• 1 bottle of Corona beer (or another beer)
• 1 green pepper, coarsely chopped
• 400 g sweet potato or pumpkin cubes
• Fresh coriander leaves (optional)
• 1 avocado (optional)
• Grated cheese (cheddar or mozzarella)
• Tortilla chips or rice (to serve)

Step 1: Preparing the chili peppers

Finely chop the chili peppers and set aside.

Step 2: Frying the bacon and onions

• Heat a large pan over medium heat and fry the bacon until crispy.
• Add the chopped onions and fry until golden brown and soft (about 5-7 minutes).

Step 3: Add ground beef

• Add the ground beef and fry until crumbly and brown.
• Add the chopped garlic andThe Spice Club Chili con Carne spice mixadd and fry for 2 minutes.

Step 4: Add tomatoes and beer

• Stir the diced tomatoes and beer into the minced meat mixture and bring to the boil.
• Add the chopped green pepper & chili peppers, reduce the heat to low and let it simmer gently for 30-40 minutes.

Step 5: Add sweet potato/pumpkin and beans

• Add the sweet potato or pumpkin cubes and simmer for another 15-20 minutes until the cubes are soft.
• Add the kidney beans or brown beans in the last 5 minutes to heat them through.
• Taste and season with salt and pepper if necessary.

Step 6: Serving Options

• Serve the chili con carne with tortilla chips or rice.
• Add optional toppings such as fresh cilantro, avocado and/or grated cheese.

Tips:

• For a milder version: Use fewer chili peppers or leave them out.