Beef chilli

Warren Elwin

1. Blitz onion, capsicum, garlic, ginger, turmeric, coriander, chilli, lemon, salt and ¼ cup of the olive oil to a wet paste.
2. In a large saucepan, heat 1 Tbsp olive oil and sear beef mince over a high heat to brown all over, breaking it up with a wooden spoon as you go. Add curry powder and paste mix and cook into the beef until well combined.
3. Blitz the carrot, courgette and tomatoes to a smooth puree. Add to beef mix, along with bay leaves, 1 cup of the beer (add the rest as you go, if needed), and the tomato pasta sauce and simmer 45 minutes, stirring often, until liquid has reduced. Season with salt, cover and rest 15 minutes before serving as a bowl of chilli, on rice, topped with sour cream, chopped avocado,pickled onionand pickled jalapenos and lots of chopped coriander.

• Make chilli dogs with grilled or boiled frankfurters in toasted hotdog buns with a lick of mustard, pile on the chilli mince, top with grated cheese, pickled onion, coriander and a squirt of sriracha or hot sauce.
• Pile corn chips into a roasting dish, layer on spoonfuls of chilli mince, a can of drained black beans and dollops of sour cream. Top with grated cheese and pickled jalapenos and bake until golden. Serve your nachos topped with guacamole and coriander.
• Toss hot chilli mince with a can of drained black beans, chopped coriander and grated cheese and spread into tortillas with cooked rice and sour cream for easy burritos.